Lamb shank rogan josh

• porsi: Serves 4

Bahan-bahan

4 tbsp olive oil, plus extra for searing

2 cinnamon sticks

5 cardamom pods

1 tsp fennel seeds

1 tsp cumin seeds

1-2 bay leaves

2 onions, sliced

1 tbsp ginger, grated

1 tbsp garlic, chopped

Sea salt

1 tsp ground cumin

1 tsp ground coriander

2 tsp chilli powder

2 tbsp tomato purée

2 x 400g tins of chopped tomatoes

1 tbsp sugar

4 tbsp Greek yoghurt

4 Iamb shanks, excess fat removed

1 tbsp garam masala

2 tbsp fresh coriander, chopped

Petunjuk

1 Preheat the oven to 180C/160C fan/gas mark 4. Heat the oil in a frying pan over a high heat and sweat the cinnamon, cardamom, fennel and cumin seeds and bay leaves in it. Then add the onions, ginger and garlic, and fry, stirring constantly, until they turn golden, using a pinch of salt to help them sweat.

2 Add the ground cumin, ground coriander and chilli and continue to stir, adding two tablespoons of cold water to prevent the spices from burning.

3 Add the tomato purée, chopped tomatoes and sugar to balance the acidity.

4 Gradually add the yoghurt and stir in to the mixture. Keep stirring until all the yoghurt has incorporated into the sauce and making sure the oil has not separated.

5 Sear the lamb in some oil in a frying pan on a high heat, ensuring that it is sealed and browned all over.

6 Place the meat in an oven roasting tray, then pour over the sauce, cover with foil and roast in the oven for three hours, until the meat is tender.

7 Remove from the oven, mix the garam masala into the sauce with a spoon, and adjust the seasoning with sea salt. Spoon the lamb shanks into bowls and ladle over that amazing sauce. Finally sprinkle with the chopped coriander and enjoy with a side of your choice. I love serving this with some mashed potato or sticky rice.