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Slow Cooker Lamb Shank Rogan Josh

If you’re a lover of lamb this is the recipe for you. If you’re not a lamb lover – this recipe will change your mind.  Fall-off-the-bone tender, dripping in spices and slow cooked to perfection. This slow cooker lamb shank Rogan Josh recipe from Supergolden Bakes is delicious, aromatic and authentic.

Lamb_shank_rogan_josh_s

Ingredients


4 lamb shanks, about 1.5kg
3 brown onions, peeled and thinly sliced
3 large garlic cloves, peeled and thinly sliced
400g can of chopped tomatoes
125ml hot beef stock
4 cardamom pods
2 red chillies, seeded and finely chopped
2 bay leaves
2 tsp ground cumin
2 tsp sweet paprika
1 tsp turmeric
1 tsp cayenne pepper
1 tsp coriander seeds
1 cinnamon stick
Pinch dried crushed red chillies
Pinch ground cloves
Small piece fresh ginger, peeled and grated
Small bunch fresh coriander (cilantro)
4 tbsp natural yoghurt or double cream
Handful cherry tomatoes, halved
Rapeseed oil to fry
Salt and freshly ground black pepper

Method


 

  1. Heat a little oil in a large frying pan and brown the lamb shanks on all sides. Remove from the pan and set aside
  2. Add more oil to the pan, add in the cardamom pods and coriander seeds and fry until they start to pop
  3. Lower the heat and add the rest of the spices, the chopped onions, garlic, chillies, bay leaves and grated ginger. Stir together until the onions start to soften. This should take around 5 minutes
  4. Remove the leaves from the bunch of coriander and put to one side for later. Finely dice the coriander stalks
  5. Turn the heat up and add the tinned tomatoes, chopped coriander stalks and stock. Stir everything together and bring to the boil. Turn the heat off and season with salt and pepper
  6. Arrange the lamb shanks in the bottom of the slow cooker. Pour the contents of the pan over the lamb so that it covers them about halfway up
  7. Cook for 6 hours on low
  8. Add the chopped cherry tomatoes and yoghurt and cook for another 30 minutes on high
  9. Remove the lamb shanks from the slow cooker and flake the meat off the bone. Mix the meat back in with the sauce
  10. Serve with basmati rice and garnish with the fresh coriander leaves

For the full recipe post, visit Supergolden Bakes here or follow Lucy on Facebook and Twitter.

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