Rogan Josh Lamb Curry
Serves 6
Quick Dinners
Saucy
Gluten Free
Crowd Pleasers
This is an easy, cook ahead of time, meal for having friends over or just a family dinner.
Slow Cook Time – 4 hours
Prep Time – 10 minutes
Difficulty – Easy
Spice Level – Mild
Ingredients
2kg lamb shanks (approximately) - or 2kg leg of lamb
290g Rogan Josh paste (not simmer sauce) – Pataks brand is good!
½ cup Greek yoghurt
½ cup apricot jam
½ cup water
1 large red onion, peeled & cut into wedges
4 cloves garlic, peeled and roughly chopped
4 black cardamom pods (available in Indian spice stores) – optional
1 teaspoon salt
To accompany curry …
Minty Yoghurt dip Ingredients
¼ cup chopped mint leaves mixed with …
1 cup, extra, Greek yoghurt
Naan bread - store bought (from freezer section)
Cooking Steps
1
To begin, add lamb shanks, garlic and onion to a large, deep roasting tray.
In a small bowl combine Rogan Josh paste, jam, water and yoghurt; mix to combine to create a marinade.
2
Pour Rogan Josh sauce marinade over lamb, toss until lamb shanks are covered. Cover lamb to seal (either with a lid or tightly sealed foil) and place lamb in the fridge to marinade overnight (optional you can cook lamb straightaway)
3
Next, preheat oven to 120°c (250°f). Cook lamb shanks, covered, for approximately 4 hours, until meat is tender and loose on the bone.
Serve with my yellow rice, minty yoghurt dip and naan bread.