Lamb Shank Rogan Josh

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 teaspoons fresh ginger, finely grated
• 3 garlic cloves, crushed
• 2 teaspoons turmeric
• 3 bay leaves
• 4 lamb shanks, trimmed
• 1 1/4 tablespoons fennel seeds
• 6 cardamom pods, crushed to release seeds
• 1/3 cup sunflower oil
• 1 onion, thinly sliced
• 1/2 teaspoon ground ginger
• 6 -8 small red chilies (or to taste)
• 100 g cottage cheese
• 200 g tomatoes, chopped
• coriander sprig, to garnish

Recipe

• 1 preheat oven to 180°c.
• 2 mix fresh ginger, garlic, turmeric and bay leaves in a large bowl.
• 3 add lamb, toss to coat well, then stand at room temperature while you make the sauce.
• 4 grind fennel and cardamom seeds in a mortar and pestle.
• 5 heat 2 tablespoons oil in a frypan over medium heat. cook onion, stirring for 6 minutes or until softened.
• 6 add all ground spices and stir for a further 5 minutes or until the mixture is aromatic.
• 7 set aside to cool slightly, then puree to a coarse paste in a blender or processor with chilli, cheese, tomatoes and remaining 2 tablespoons of oil.
• 8 place lamb and its spice mix in a heavy-based, lidded casserole or large saucepan.
• 9 add the paste and enough water to cover meat (about 300ml).
• 10 stir to combine, then cover surface closely with a sheet of wet baking paper and foil to hold moisture.
• 11 cover with the lid, then bake in oven for 1 1/2 hours, stirring from time to time, until the lamb is very tender.
• 12 garnish with coriander and serve.