LAMB SHANK ROGAN JOSH
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
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
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
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
LAMB ROGAN JOSH
Provided by Food Network
Categories main-dish
Time 2h
Yield 4 to 5 servings
Number Of Ingredients 24
Steps:
- For the lamb preparation: Chop lamb into bite-size pieces. In a bowl, combine lamb, yogurt, salt, turmeric and lemon juice and mix together. Allow to sit for 15 minutes. Rinse the lamb with water to draw out impurities and any gamey odors.
- For the curry: Heat a large saucepan over medium-high heat. Add the mustard oil and allow it to smoke. Reduce the heat to medium-low and add the cloves, cardamom pods, cinnamon sticks and bay leaves. Spoon in the ginger paste and garlic paste and saute until slightly browned, about a few minutes.
- Toss in the lamb pieces and saute until the lamb begins to shrink and develop a nice shine, 10 to 15 minutes. Add the asafetida and salt and saute for 1 minute.
- In another bowl, mix together 1/2 cup water with the chile powder, fennel powder, garam masala, ginger powder and turmeric. Add this mixture to the saucepan. Saute until you see the oil bubbling up, 3 to 4 minutes. Add the yogurt and stir well for about 2 minutes. Add 2 to 3 cups water.
- Cover the pan and simmer on medium-low heat until the lamb is tender, 30 to 40 minutes. Turn off the heat and add the fenugreek leaves. Allow it to settle down, covered, for about 20 minutes.
- When ready to serve, spoon the curry out into bowls. Garnish with the cilantro and serve with a side of basmati rice, chapati or naan.
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- Roughly dice the onion then heat the oil in a skillet/frying pan and cook the onion, stirring occasionally, until it has softened and is just starting to brown. Transfer the onion to the slow cooker, or set aside if preparing in advance.
- Finely grate the ginger and garlic then mix with the rest of the spice paste ingredients (chili, cumin, coriander, turmeric, allspice or cloves, cardamon and yogurt). Rub the paste over the lamb shanks and put them in the slow cooker on top of the onions.
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