In the realm of culinary delights, Lamb Shank Rogan Josh stands as a majestic dish that tantalizes taste buds and captivates hearts. Originating from the vibrant land of Kashmir, this slow-cooked masterpiece is a symphony of flavors, blending succulent lamb shanks with an aromatic and richly spiced gravy. The lamb shanks, with their inherent tender texture, become fall-off-the-bone tender as they braise in a bath of aromatic spices, yogurt, and herbs. The gravy, a masterpiece in its own right, is a harmonious blend of tomatoes, onions, ginger, garlic, and a melange of spices that create a tapestry of flavors that dance on the palate. This article presents two irresistible variations of Lamb Shank Rogan Josh: a classic version that stays true to its traditional roots and a modern rendition that incorporates a delightful twist. Both recipes offer step-by-step instructions, ensuring that even novice cooks can recreate this culinary marvel in their own kitchens. So, embark on a culinary journey with us as we delve into the depths of flavor that Lamb Shank Rogan Josh has to offer.
Check out the recipes below so you can choose the best recipe for yourself!
LAMB SHANK ROGAN JOSH
This rogan josh recipe is a result of my having prepared Lene's version (recipe #124635) and having made many tweaks in the ingredients and method. I hope you find it as useful and delicious as my family has! The meat is so tender and the sauce goes so well with other Indian dishes, it's one of our favorites.
Provided by Julesong
Categories Curries
Time 3h10m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- With paper towels, gently pat any excess moisture from the lamb shanks. Set aside.
- In a gallon-sized Ziplock or other bag, combine the flour, chili powder, coriander, ginger, cumin, salt and nutmeg. Add the lamb shanks and shake to dust the shanks in the mixture.
- In a large dutch oven (I use my big, round Le Cruset pot), heat the oil over medium heat. Add the dusted lamb shanks from the bag. Reserve any remaining flour/spice mixture from the bag, setting it aside.
- Brown the lamb on all sides for about 7 to 10 minutes, careful not to let the flour/spice mixture burn. Transfer the browned meat to a plate and set aside.
- Add the thinly sliced onion and celery to the dutch oven and sauté for 5 to 7 minutes until the onion is golden brown. Add the reserved flour/spice mixture and cook for 1 minute, stirring continuously. Stir in the stock and yogurt until well mixed.
- Return the browned lamb to the dutch oven, turning the shanks so that they're covered in sauce. Add the cracked cardamom pods and saffron and bring to a gentle boil. Cover tightly with dutch oven lid and cook at medium low for 90 minutes.
- Add the tomatoes (and tomato sauce, if you feel the there's not enough liquid in the pot) and cook for an additional 40 to 60 minutes until the lamb is tender and falling away from the bone.
- Separate the meat from the bone/fat/gristle and serve with the sauce (which I prefer to put through a gravy-fat separator, first).
- Serve hot with rice and naan. Saag aloo or curried lentils also go well with this dish!
- Note: make sure your spices aren't stale or the flavorings in this dish simply won't be nearly as delicious.
Nutrition Facts : Calories 834.4, Fat 47.5, SaturatedFat 16.7, Cholesterol 272, Sodium 753.2, Carbohydrate 16.6, Fiber 3, Sugar 8.2, Protein 82.2
LAMB SHANK ROGAN JOSH
Rogan josh is one of those classic indian dishes which has many interpretations. This is my version and it's lovely . I like to use meat on the bone such as lamb shanks, as the bones add flavour to the dish while the lamb slow cooks until meltingly tender. Pair it with my easy pilau rice for a delicious supper.
Provided by Lene8655
Categories Lamb/Sheep
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the flour, chilli powder, corriander, ginger, salt and nutmeg. Dust the shanks in the flour, reserving any excess.
- Preheat the oven to 180 degrees centigrade. Pour the oil into a large roasting tin and place over a high heat. Cook the lamb shanks for 10 minutes, turning until well browned, then transfer to a large plate and set aside.
- Add the onion to the pan and cook for 10 minutes until golden brown. Add the reserved spiced flour and cook for 1 minute, stirring continuosly. Stir in the yogurt and stock.
- Return te lamb to the pan. Add the cardamon and saffron and bring to the boil. Cover tightly with foil and cook for 90 minutes. Add the tomato wedges and cook for a further 40-60 minutes until the lamb is almost falling away from the bone. Serve hot.
Nutrition Facts : Calories 1240.9, Fat 69.8, SaturatedFat 26.5, Cholesterol 450, Sodium 640.9, Carbohydrate 11.9, Fiber 2.7, Sugar 4.2, Protein 133.9
Tips:
- Use high-quality lamb shanks for the best flavor and texture.
- Sear the lamb shanks until browned on all sides to develop a rich, caramelized crust.
- Use a Dutch oven or large pot with a tight-fitting lid to braise the lamb shanks. This will help keep the meat moist and tender.
- Add a variety of spices and aromatics to the braising liquid, such as cumin, coriander, cardamom, cloves, cinnamon, black peppercorns, and bay leaves.
- Use a combination of fresh and dried chilies to add heat to the Rogan Josh. You can adjust the amount of chili used to your desired spice level.
- Simmer the lamb shanks in the braising liquid for several hours, or until the meat is fall-off-the-bone tender.
- Serve the Rogan Josh with rice, naan, or potatoes and garnish with fresh cilantro.
Conclusion:
Lamb Shank Rogan Josh is a delicious and flavorful dish that is perfect for a special occasion. The lamb shanks are tender and juicy, and the sauce is rich and flavorful. This dish is sure to impress your guests. With a little planning and preparation, you can easily make this dish at home. And if you follow the tips above, you'll be sure to end up with a Rogan Josh that is bursting with flavor and aroma. Enjoy!
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