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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 4 |
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Rogan josh is one of those classic indian dishes which has many interpretations. This is my version and it's lovely . I like to use meat on the bone such as lamb shanks, as the bones add flavour to the dish while the lamb slow cooks until meltingly tender. Pair it with my easy pilau rice for a delicious supper. Ingredients:
2 tablespoons plain flour |
1 tablespoon chili powder |
1 teaspoon ground coriander |
1/2 teaspoon ground coriander |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
4 (500 g) lamb shanks |
2 tablespoons vegetable oil |
1 large onion, thinly sliced |
300 ml plain greek yogurt |
450 ml hot lamb stock |
4 cardamom pods, cracked |
1 teaspoon saffron strand |
4 small tomatoes, each cut into 6 wedges |
Directions:
1. Mix together the flour, chilli powder, corriander, ginger, salt and nutmeg. Dust the shanks in the flour, reserving any excess.
2. Preheat the oven to 180 degrees centigrade. Pour the oil into a large roasting tin and place over a high heat. Cook the lamb shanks for 10 minutes, turning until well browned, then transfer to a large plate and set aside.
3. Add the onion to the pan and cook for 10 minutes until golden brown. Add the reserved spiced flour and cook for 1 minute, stirring continuosly. Stir in the yogurt and stock.
4. Return te lamb to the pan. Add the cardamon and saffron and bring to the boil. Cover tightly with foil and cook for 90 minutes. Add the tomato wedges and cook for a further 40-60 minutes until the lamb is almost falling away from the bone. Serve hot.
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