Belfast Telegraph

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Recipe: Wicked wednesday rogan josh lamb shanks

Its National Curry week – and we have teamed up with Patak’s to bring you seven days of great ‘Ruby Murray’ recipes

What you'll need

Pinch of saffron

3 tbsp vegetable oil

4 lamb shanks

1 cinnamon stick, crumbled

6 green cardamom pods

4 cloves

1 onion, finely chopped

1 clove garlic peeled and crushed

5cm piece root ginger, peeled and finely chopped

4 tbsp Patak’s Rogan Josh Paste

2 tbsp tomato puree

400 ml (14 fl oz) lamb stock (or water)

300g small new potatoes, scrubbed and halved.

2 tbsp cornflour mixed to a paste, with water

Salt, to taste

Fresh coriander, to garnish



Place the saffron in a small bowl and leave to soak in a little water.

In an ovenproof heavy-bottomed pan, heat 1 tbsp of the oil, add the lamb shanks and cook for 6–8 minutes, turning until they are evenly browned. Set aside.

Add the remaining oil to the pan, add the cinnamon stick, cardamom pods and cloves, then after one minute add the onions and cook over a medium heat until light golden brown.

Add the garlic and ginger and cook for a minute. Then add the Patak’s Rogan Josh Paste, soaked saffron and liquid and tomato puree.

Add a quarter of the lamb stock and stir well. Cook for 2 minutes before adding the lamb shanks, saffron water and remaining lamb stock Cover the pan and gently simmer for about 1 hour, stirring and turning the lamb a couple of times. The lamb should be tender, if not simmer for a further 30 minutes.

Add the potatoes and stir well. Allow to cook for a further 30 minutes or until the lamb and potatoes are tender. Spoon off any excess oil that has risen to the surface. Taste and adjust the seasoning.

Stir the cornflour paste into the sauce and simmer for a further 1 minute.

Serve with Broccoli Madras, rice, Patak's Garlic & Coriander Naan Bread and Patak’s Raita.

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