Lamb Shank Rogan Josh

Course Dinner
Cuisine Indian
Keyword Curry, Lamb, Lamb Shank, Tomato
Servings 6 people


  • 2 tbsp vegetable oil
  • 2 lamb shanks about 1kg
  • 1 onion finely chopped
  • 2 bay leaves
  • 6 cm cinnamon
  • 4 cloves
  • 6 cardamon pods bashed
  • 8 tomatoes quartered

Spice Paste

  • 1 onion roughly chopped
  • 5 cm ginger roughly chopped
  • 4 cloves garlic
  • 2 tbsp tomato puree
  • 2 tsp garam masala
  • 1 tsp tumeric
  • 0.5 tsp salt
  • 5 Kashmiri chillies

Spice Mix

  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp black peppercorns


  • Heat the oven to 140C (fan)
  • Toast the cumin and coriander seeds in a large heavy bottomed pan for a couple of minutes and then transfer to a spice grinder (or pestle and mortar) along with the black peppercorns and grind.
  • In the heavy bottomed add the vegetable oil and on a medium heat brown the lamb shanks on all sides and then remove them and set aside.
  • Add the spice paste ingredients to a small blender and blend until you have a smooth paste. Stir in the ground spices and then set aside.
  • Add the chopped onion to the pan and simmer for 5 minutes until golden and then add the spice paste, cinnamon, cardamon pods and cloves and cook for another 5 minutes.
  • Add the lamb shanks, 500ml of boiling water and half the tomatoes to the pan and bring to a simmer. Put a lid on the pan and then transfer to the oven and cook for 3 hours, turning the lamb shanks every hour or so. After 3 hours remove the lid, add the remaining tomato quarters, and cook uncovered for another hour (turning the shanks every 15 minutes) to reduce the sauce down.


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