Rogan Josh-style Lamb Shanks with Chickpeas, Rice & Garlic B

• μερίδες: Serves: 4
• συνολικός χρόνος: 2 hours 32 minutes

Υλικά

Time: 30 mins prep + 2–2.5 hrs oven cook

Calories: 740 / Protein: 47g / Carbs: 52g / Fat: 33g / Fibre: 9g

For the lamb curry:

4 lamb shanks

2 onions, finely chopped

4 garlic cloves, crushed

2-inch piece ginger, grated

2 large tomatoes, quartered

1 tsp turmeric

2 tsp garam masala

1 tsp ground cumin

1 tsp smoked paprika

1 tbsp tomato purée

400g tin chopped tomatoes

500ml beef or lamb stock

100g natural yogurt

400g tin chickpeas, drained

100g spinach

1 tbsp olive oil

Salt and pepper

For the yogurt naan (makes 4):

200g self-raising flour

150g natural yogurt

½ tsp baking powder

Pinch of salt

For garlic butter:

1 tbsp butter

1 garlic clove, finely grated

Small handful parsley or coriander, chopped

For the rice:

240g basmati rice (approx. 60g per person)

Cold water to cover

Pinch of salt

Οδηγίες

Build the curry

Preheat oven to 170°C fan. Add all curry ingredients (except spinach) to a large ovenproof pot. Stir gently, nestle in the lamb shanks and season well.

Cook low and slow

Cover with a lid and bake for 2–2.5 hrs until the lamb is falling apart. Stir in spinach for the final 10 mins. If needed, simmer on the hob at the end to thicken the sauce.

Make naan

Mix flour, yogurt, baking powder and salt into a soft dough. Roll into 4 flat rounds and dry fry in a hot pan for 2–3 mins per side until golden.

Garlic butter finish

Melt butter with garlic and herbs, then brush or pour over warm naan just before serving.

Cook the rice

Rinse rice until clear, cover with cold water to your first knuckle, add salt, bring to the boil, then simmer covered until water is absorbed. Turn off heat and steam with the lid on for 5 mins.

Spoon rice into a ramekin, turn out onto a plate. Add a lamb shank, spoon over sauce and chickpeas, then top with yogurt and herbs. Serve naan on the side with extra garlic butter.