Kashmiri lamb shank rogan josh
- May 2021
- Serves 4
- Hands-on time 35 min
Vivek Singh’s Kashmiri rogan josh is made with tender lamb, beetroot, ginger and yogurt. Serve on the bone over rice.
Created by Vivek himself to celebrate The Cinnamon Club’s 20th anniversary.
- 13.9g (11.5g sugars)
For the lamb shanks
- 4 British lamb shanks (250-300g each)
- 3 tbsp vegetable oil
- Seeds from 2 black cardamom pods, lightly crushed in a pestle and mortar
- 8 black peppercorns
- 2 cinnamon sticks
- 2 large onions, finely chopped
- 1 tbsp ginger-garlic paste (from large supermarkets or delis)
- 2 tsp chilli powder
- ½ tsp fennel seeds, ground in a pestle and mortar
- ½ tsp ground coriander
- 100g greek yogurt
- 5 ripe tomatoes, peeled and mashed to a purée (or whizzed in a food processor)
- 1½ tsp salt
- ½ tsp garam masala
For the tempering
- 2 tbsp ghee
- 1 small raw beetroot, coarsely grated, tied in a square of muslin
- Heat the oven to 130ºC fan/gas 2. Half-fill a large pan with water and bring to the boil. Add the shanks, reduce the heat to a simmer, cover with a lid and cook for 20 minutes. Drain, discard the water and let the shanks cool.
- Remove and discard all the skin, the layer of surface fat and any gristle from the shanks.
- Meanwhile, heat the veg oil in the casserole over a medium-high heat. Add the cardamom, peppercorns and cinnamon. When the spices crackle, add the onions and cook for 10-12 minutes, stirring, until golden.
- Add the ginger-garlic paste and cook, stirring, for 2-3 minutes.
- Add all the ground spices and cook for 3 minutes more, then gradually whisk in the yogurt and let the sauce come to a simmer (don’t add the yogurt in one go and don’t let it boil).
- Add the puréed tomatoes, bring the sauce back to a simmer and add the salt. Add the trimmed shanks to the sauce, cover, then cook in the oven for 3-4 hours until the meat is falling away from the bone. Check the lamb every hour after 2 hours and if the sauce looks too thick, add a splash of water.
- Once the meat is tender, taste and adjust the seasoning. Stir in the garam masala and keep warm.
- For the tempering, melt the ghee in a small pan, add the beetroot in the muslin and let it infuse for 1 minute. Add the ghee and the muslin bag to the shanks and simmer for 2 minutes until the sauce turns red. Discard the muslin bag and serve
Cook the dish up to 2 days ahead; cool, then chill in an airtight container. Reheat the lamb and sauce in a low oven for 45-60 minutes until piping hot.
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