Lamb shank rogan josh

Meena Pathak

Serving size: Serves 4
Cooking time: More than 1 hour

INGREDIENTS

2 tablespoons vegetable oil
5 green cardamom pods (optional)
2 cinnamon sticks (optional)
3 cloves (optional)
2 star anise (optional)
½ teaspoon fennel seeds (optional)
½ teaspoon cumin seeds (optional)
1 dried kashmiri red chilli (optional)
4 medium onions, finely diced
1 teaspoon fresh ginger, grated
1 clove garlic, crushed
5 tablespoons Patak's Rogan Josh Curry Paste
400g can diced tomatoes
4 lamb shanks
2 tablespoons fresh coriander, chopped
steamed rice, to serve (optional)
mashed potato, to serve (optional)

METHOD

In a large pan, heat the oil and add cardamom, cinnamon sticks, cloves, star anise, fennel seeds, cumin seeds and red chillies. Allow to sizzle for a few minutes before adding onions.

Allow the onions to turn golden brown, about 15 minutes, before adding the ginger and garlic. Add Patak's Rogan Josh Curry Paste and stir well for 2 minutes. Add tomatoes and cook for 10 minutes.

Add lamb shanks. Pour enough water into the pan to cover half of the meat of the lamb shanks. Cover and allow to simmer for about 1½-2 hours, or until the lamb has cooked through. Check occasionally and top up with water when necessary. When the shanks are nearly cooked through, remove from the pan and set aside.

Allow sauce to thicken for 10-15 minutes. Place the lamb shanks back in the sauce for a few minutes to heat through. Serve immediately, topped with fresh coriander and with hot rice or creamy mashed potato.