Rogan Josh Lamb Shanks Recipe
Latasha’s Kitchen Rogan Josh Masala is a red curry paste – perfect for slow cooking in the oven, stove top or in a slow cooker for tender melting results. It’s the perfect ingredient for lamb shanks.
- Prepare a marinade of Latasha’s Kitchen Rogan Josh Masala Paste mixed with a cup of full fat yoghurt, a tbsp sweet paprika, lemon juice and a few cherry tomatoes. Thoroughly cover 4-6 lamb shanks weighing approx. 2kg. Salt to taste. Leave to marinate overnight or at least 6 hrs.
- Oil a deep oven proof dish with baking paper. Add shanks and all the marinade. Sprinkle loads of almond meal and drizzle some olive oil over, cover and bake in a pre-heated oven set at 160 C for 3 hours depending on the size of the shanks
- Remove the foil and continue cooking for another 20-30 minutes until the meat is meltingly tender.
- If shanks are too large, get the butcher to halve them. Will work very well with butterflied shoulder of lamb or a whole leg of lamb.
The recipe above for Rogan Josh Lamb Shanks can be also cooked on the stove top. Just follow the steps above. Then heat a deep thick bottom saucepan with some oil. Layer the entire pan base with onion slices and two handfuls of cherry tomatoes, and cook for about 30 minutes. Then place the marinated shanks over. Cover with a lid or double aluminium foil and slow cook on low heat for 3.5 – 4 hours.
How we make our Rogan Josh Paste
The concentrated paste used in the recipe above can be purchased from all good stockists or online. Here’s the how we make if for you in our kitchen using only the best fresh and imported ingredients and slow cooking them to perfection;
As soon as we arrive in our kitchen, we’re greeted by our delivery of fresh ingredients from the markets; including brown onions, tomatoes, ginger, garlic and chillies.
Each ingredient is crushed, blended and prepared separately.
We then heat the pot with oil, butter and onions and let it caramelise. Once the onions turn translucent, freshly crushed garlic and ginger are added. This is then cooked over a long time and essential in developing the overall taste profile.
Latasha tastes the each of the chilli purees and powders and adds them to the pan, ensuring the right heat is added to the sauce.
Her special blend of ground spices are also added, filling the room with an inescapable aroma with hints of nutmeg, cardamom and fennel. Yogurt powder, top-quality Indian Ginger powder and lemon juice are used to balance and finish the flavour profile and then mix is left to mature and thicken over the heat.
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