Lamb Shank Rogan Josh Recipes

LAMB SHANK ROGAN JOSH

Lamb Shank Rogan Josh image

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.

Provided by Lene8655

Categories Lamb/Sheep

Time 3h25m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

Mix together the flour, chilli powder, corriander, ginger, salt and nutmeg. Dust the shanks in the flour, reserving any excess.
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.
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.
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.

Nutrition Facts : Calories 1240.9, Fat 69.8, SaturatedFat 26.5, Cholesterol 450, Sodium 640.9, Carbohydrate 11.9, Fiber 2.7, Sugar 4.2, Protein 133.9

LAMB SHANK ROGAN JOSH

Lamb Shank Rogan Josh image

This rogan josh recipe is a result of my having prepared Lene's version (recipe #124635) and having made many tweaks in the ingredients and method. I hope you find it as useful and delicious as my family has! The meat is so tender and the sauce goes so well with other Indian dishes, it's one of our favorites.

Provided by Julesong

Categories Curries

Time 3h10m

Yield 3-4 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs lamb shanks (2)
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground nutmeg
2 tablespoons vegetable oil or 2 tablespoons olive oil
1/2 large yellow onion, thinly sliced
2 celery ribs, chopped
1 cup hot lamb stock or 1 cup chicken stock
3/4 cup plain Greek yogurt or 3/4 cup sour cream
2 cardamom pods, cracked
1 teaspoon saffron strand
14 1/2 ounces stewed tomatoes (canned are fine) or 14 1/2 ounces crushed tomatoes, with juice (canned are fine)
1/2 cup tomato sauce (optional)

Steps:

With paper towels, gently pat any excess moisture from the lamb shanks. Set aside.
In a gallon-sized Ziplock or other bag, combine the flour, chili powder, coriander, ginger, cumin, salt and nutmeg. Add the lamb shanks and shake to dust the shanks in the mixture.
In a large dutch oven (I use my big, round Le Cruset pot), heat the oil over medium heat. Add the dusted lamb shanks from the bag. Reserve any remaining flour/spice mixture from the bag, setting it aside.
Brown the lamb on all sides for about 7 to 10 minutes, careful not to let the flour/spice mixture burn. Transfer the browned meat to a plate and set aside.
Add the thinly sliced onion and celery to the dutch oven and sauté for 5 to 7 minutes until the onion is golden brown. Add the reserved flour/spice mixture and cook for 1 minute, stirring continuously. Stir in the stock and yogurt until well mixed.
Return the browned lamb to the dutch oven, turning the shanks so that they're covered in sauce. Add the cracked cardamom pods and saffron and bring to a gentle boil. Cover tightly with dutch oven lid and cook at medium low for 90 minutes.
Add the tomatoes (and tomato sauce, if you feel the there's not enough liquid in the pot) and cook for an additional 40 to 60 minutes until the lamb is tender and falling away from the bone.
Separate the meat from the bone/fat/gristle and serve with the sauce (which I prefer to put through a gravy-fat separator, first).
Serve hot with rice and naan. Saag aloo or curried lentils also go well with this dish!
Note: make sure your spices aren't stale or the flavorings in this dish simply won't be nearly as delicious.

Nutrition Facts : Calories 834.4, Fat 47.5, SaturatedFat 16.7, Cholesterol 272, Sodium 753.2, Carbohydrate 16.6, Fiber 3, Sugar 8.2, Protein 82.2

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