ISH Lamb Shank Rogan Josh - Chef Recipe by Ananta Manandhar

Ingredients

2 red onions, finely chopped
4 Tbs vegetable oil
4 x 300-350 g lamb shanks, trimmed
2 bay leaves
1 cinnamon stick
2 cloves
2 green cardamoms
1/2 Tbs caraway seeds
2.5 cm piece ginger, grated
4 cloves garlic, minced
1 Tbs Kashmiri chilli powder (adjust to taste)
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1/2 tsp garam masala
1 tsp ISH spice mix
1 1/2 tsp salt
2 Tbs plain yoghurt
300 g crushed fresh Roma tomatoes
1.25 L water
Chilli oil and fresh herbs, for garnish

Method

Prepare the base:

Roughly dice onions. Heat oil in a frying pan over medium-high heat. Add cardamom, cinnamon stick, cloves, bay leaves and caraway seeds. When spices crackle, add onions and cook 10–12 minutes until softened and lightly browned.

Add aromatics:

Add ginger-garlic paste, cook 2–3 minutes, stirring continuously. Stir in chilli powder, cumin, coriander, turmeric and garam masala.

Add tomatoes and seasoning. Stir in crushed tomatoes and salt. Bring to gentle simmer.

Sear lamb shanks:

Heat oil in a non-stick pan over medium-high heat. Brown lamb shanks on all sides in batches. Set aside.

Preheat oven to 145 C. Place lamb shanks in an ovenproof dish. Pour curry sauce and water over lamb. Cover and cook for 3-4 hours, until meat is tender and falling off the bone. Check after 2 hours, add water is sauce thickens too much

Adjust seasoning, stir in ISH spice mix. Serve shanks with sauce, garnished with chilli oil and fresh herbs.

Recipe provided by ISH Restaurant