Lamb Shank Roganjosh
Lamb Shank Roganjosh
Ingredients
- 3 tablespoons vegetable oil
- 10 black peppercorns, whole
- 2 black cardamom pods, cut
- 6 green cardamom pods, cut
- 3 cloves, crushed, just the heads
- 1 cinnamon stick
- 1 blade of mace
- 1 large onion, chopped
- 3 lamb shanks, or 4 if serving more people
- 2 tablespoons ginger/garlic paste
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon chilli powder
- 2 teaspoons fennel seeds, crushed
- 1 1/2 teaspoons garam masala
- 1 teaspoon salt
- 2 tins of tomatoes
- 1 splash water
- 2 tablespoons tomato purée
- 3 tablespoons yoghurt
- 1 handful fresh coriander leaves
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180
- 2
In a large, oven-safe pot or Dutch oven, add 3 tablespoons of vegetable oil and heat over medium-high heat.
⏱️ 2 min
- 3
Once the oil is hot, add the whole spices: 10 black peppercorns, 2 cut black cardamom pods, 6 cut green cardamom pods, 3 crushed clove heads, 1 cinnamon stick, and 1 blade of mace. Let them sizzle for about 30 seconds until fragrant.
⏱️ 1 min
- 4
Add the 1 large chopped onion to the pot and sauté, stirring occasionally, until softened and lightly golden, about 5-7 minutes.
⏱️ 7 min
- 5
Add the 3 (or 4) lamb shanks to the pot and brown them on all sides, about 2-3 minutes per side. This helps to seal in the juices and develop flavor.
⏱️ 10 min
- 6
Stir in 2 tablespoons of ginger/garlic paste, 2 teaspoons of ground coriander, 2 teaspoons of ground cumin, 1 teaspoon of chilli powder, 2 teaspoons of crushed fennel seeds, 1 1/2 teaspoons of garam masala, and 1 teaspoon of salt. Mix well to ensure the lamb shanks are thoroughly coated with the spices.
⏱️ 3 min
- 7
Pour in the contents of 2 tins of tomatoes and add a splash of water to the pot. Stir to combine.
⏱️ 1 min
- 8
Add 2 tablespoons of tomato purée and 3 tablespoons of yoghurt to the pot. Stir all the ingredients together thoroughly until well incorporated.
⏱️ 2 min
- 9
Finally, add a handful of fresh coriander leaves to the pot and give it one last stir.
⏱️ 1 min
- 10
Place a tight-fitting lid on the pot and transfer it to the preheated oven. Cook for 2 hours, or until the lamb shanks are fall-off-the-bone tender. (Alternatively, you can cook this in a slow cooker on low for eight hours or on high for four hours, turning the shanks over at some point during cooking).
⏱️ 120 min•🌡️ 180
- 11
Carefully remove the pot from the oven. Serve the Lamb Shank Roganjosh hot with rice or naan bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lamb Shank Roganjosh
- 3 tablespoons vegetable oil
- 10 black peppercorns, whole
- 2 black cardamom pods, cut
- 6 green cardamom pods, cut
- 3 cloves, crushed, just the heads
- 1 cinnamon stick
- 1 blade of mace
- 1 large onion, chopped
- 3 lamb shanks, or 4 if serving more people
- 2 tablespoons ginger/garlic paste
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon chilli powder
- 2 teaspoons fennel seeds, crushed
- 1 1/2 teaspoons garam masala
- 1 teaspoon salt
- 2 tins of tomatoes
- 1 splash water
- 2 tablespoons tomato purée
- 3 tablespoons yoghurt
- 1 handful fresh coriander leaves
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 2
In a large, oven-safe pot or Dutch oven, add 3 tablespoons of vegetable oil and heat over medium-high heat.
⏱️ 2 min - 3
Once the oil is hot, add the whole spices: 10 black peppercorns, 2 cut black cardamom pods, 6 cut green cardamom pods, 3 crushed clove heads, 1 cinnamon stick, and 1 blade of mace. Let them sizzle for about 30 seconds until fragrant.
⏱️ 1 min - 4
Add the 1 large chopped onion to the pot and sauté, stirring occasionally, until softened and lightly golden, about 5-7 minutes.
⏱️ 7 min - 5
Add the 3 (or 4) lamb shanks to the pot and brown them on all sides, about 2-3 minutes per side. This helps to seal in the juices and develop flavor.
⏱️ 10 min - 6
Stir in 2 tablespoons of ginger/garlic paste, 2 teaspoons of ground coriander, 2 teaspoons of ground cumin, 1 teaspoon of chilli powder, 2 teaspoons of crushed fennel seeds, 1 1/2 teaspoons of garam masala, and 1 teaspoon of salt. Mix well to ensure the lamb shanks are thoroughly coated with the spices.
⏱️ 3 min - 7
Pour in the contents of 2 tins of tomatoes and add a splash of water to the pot. Stir to combine.
⏱️ 1 min - 8
Add 2 tablespoons of tomato purée and 3 tablespoons of yoghurt to the pot. Stir all the ingredients together thoroughly until well incorporated.
⏱️ 2 min - 9
Finally, add a handful of fresh coriander leaves to the pot and give it one last stir.
⏱️ 1 min - 10
Place a tight-fitting lid on the pot and transfer it to the preheated oven. Cook for 2 hours, or until the lamb shanks are fall-off-the-bone tender. (Alternatively, you can cook this in a slow cooker on low for eight hours or on high for four hours, turning the shanks over at some point during cooking).
⏱️ 120 min•🌡️ 180 - 11
Carefully remove the pot from the oven. Serve the Lamb Shank Roganjosh hot with rice or naan bread.
⏱️ 1 min