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Kashmiri lamb shank rogan josh
- Published: 12 May 21
- Updated: 25 Mar 24
Vivek Singh’s Kashmiri rogan josh is made with tender lamb, beetroot, ginger and yogurt. Serve on the bone over rice.
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Created by Vivek himself to celebrate The Cinnamon Club’s 20th anniversary.
-
Serves 4
-
Hands-on time 35 min
Ingredients
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
Method
- 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
- Recipe from May 2021 Issue
Nutrition
- Calories
- 624kcals
- Fat
- 43.5g
- Protein
- 41.8g
- Carbohydrates
- 13.9g (11.5g sugars)
- Fibre
- 4.6g
- Salt
- 2.4g
delicious. tips
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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