Slow-cooked Rogan josh lamb shanks

Slow-cooked Rogan josh lamb shanks

You’ll want to pull out the slow cooker for this delicious dinner. A rich and spicy dish ,this Slow-cooked Rogan josh lamb shanks will tantalise your taste buds and become a new family favourite 

SERVES 4-6 | TOTAL TOME 3 hours

INGREDEINTS

• 2 tbsp oil
• 4–6 lamb shanks
• 30ml paprika
• 10 small onions,peeled, halved
• 3 cloves garlic, crushed
• 45–60ml ready-made rogan josh curry paste, according to taste
• 2 bay leaves
• 1 cinnamon stick
• 410g tin diced tomatoes
• 410g tin tomato purée
• 750ml lamb or beef stock
• Salt and milled black pepper, to taste

TO SERVE

• Basmati rice with coriander chutney and sambals

METHOD

PREHEAT  the oven to 170°C.
HEAT 15ml of the oil in a heavy-based ovenproof casserole. Dust the paprika over the lamb shanks and sear in the hot pan for 3–4 minutes, per side. Remove and set aside.
HEAT  the remaining 15ml oil. Gently fry the onion and garlic for 5 minutes.
ADD the curry paste and cook for 2 more minutes.
STIR  in the remaining ingredients and return the lamb shanks to the pan.
COVER  and cook in the oven for 1,5–2 hours, or until the meat is meltingly tender.
SERVE with the basmati rice, chutney and sambals.

Print Recipe

Slow-cooked Rogan josh lamb shanks

Serves: 4-6

Total Time: 3 hours

Ingredients

• 2 tbsp oil
• 4–6 lamb shanks
• 30ml paprika
• 10 small onions,peeled, halved
• 3 cloves garlic, crushed
• 45–60ml ready-made rogan josh curry paste, according to taste
• 2 bay leaves
• 1 cinnamon stick
• 410g tin diced tomatoes
• 410g tin tomato purée
• 750ml lamb or beef stock
• Salt and milled black pepper, to taste

Instructions

1

Preheat the oven to 170°C.

2

Heat 15ml of the oil in a heavy-based ovenproof casserole. Dust the paprika over the lamb shanks and sear in the hot pan for 3–4 minutes, per side. Remove and set aside.

3

Heat  the remaining 15ml oil. Gently fry the onion and garlic for 5 minutes.

4

Add the curry paste and cook for 2 more minutes.

5

Stir in the remaining ingredients and return the lamb shanks to the pan.

6

Cover and cook in the oven for 1,5–2 hours, or until the meat is meltingly tender.

7

Serve with the basmati rice, chutney and sambals.

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ORIGINALLY SEEN IN GARDEN AND HOME : https://www.gardenandhome.co.za

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Jezza-Rae Larsen

A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.