180 Min
Lamb Shank Roghan Josh
Roghan Josh is one of the more celebrated dishes of the artful cuisine from the northern province of Kashmiri on the border of Pakistan – often served during a ‘wazwan’ (an elaborate wedding ceremony) when lots of rich stews and roasts are served simultaneously. The use of dried coxcomb flowers adds a lovely pink color. The stew is aromatic, slightly hot and spicy – if wanting milder flavors, cut back on chili powder and warm spices at the end.
Roghan Josh is one of the more celebrated dishes of the artful cuisine from the northern province of Kashmiri on the border of Pakistan – often served during a ‘wazwan’ (an elaborate wedding ceremony) when lots of rich stews and roasts are served simultaneously. The use of dried coxcomb flowers adds a lovely pink color. The stew is aromatic, slightly hot and spicy – if wanting milder flavors, cut back on chili powder and warm spices at the end.
Cook Time
180 Minutes + marination time
Serves
6
Directions
Step 1
Marinate the lamb leg in papaya, yogurt, saffron, and salt. Refrigerate for 2 to 3 hours or overnight.
Step 2
Using a rolling pin, crush the cardamom, fennel, and fenugreek seeds until they are no longer whole and in bits and pieces.
Step 3
Preheat the oven to 350F. Lay the shanks in a deep baking pan and roast in the oven for 30 minutes. Place the root vegetables around the shanks.
Step 4
In the meanwhile, heat the ghee and add the crushed spices. Within 2 to 3 seconds add the onions and cook for 15 to 20 minutes on medium heat or until the onions are brown and lightly caramelized.
Step 5
Add the garlic, cumin, black pepper, deghi mirch and continue cooking on medium heat for 1 to 2 minutes then add the ginger puree, coconut milk and yogurt. Bring this mixture to a boil then pour over the shanks and vegetables. Cover in foil tightly, lower the temperature to 250F and cook the shanks for 2 to 3 hours or until the meat is falling off the bones.
Step 6
Add the garam masala and gently stir in. Taste the lamb for salt – if needed, add more.
Step 7
Let the shanks rest for 20 to 30 minutes before serving it.
Notes & Variations
- Papaya works as a natural meat tenderizer.
- Coxcomb flower powder can be added to the Roghan Josh at the end but it is mainly for the color.
- To make a richer version, replace the yogurt with heavy cream. The curry is even more delicious the next day.
Ingredients
Step 1
Marinate the lamb leg in papaya, yogurt, saffron, and salt. Refrigerate for 2 to 3 hours or overnight.
Step 2
Using a rolling pin, crush the cardamom, fennel, and fenugreek seeds until they are no longer whole and in bits and pieces.
Step 3
Preheat the oven to 350F. Lay the shanks in a deep baking pan and roast in the oven for 30 minutes. Place the root vegetables around the shanks.
Step 4
In the meanwhile, heat the ghee and add the crushed spices. Within 2 to 3 seconds add the onions and cook for 15 to 20 minutes on medium heat or until the onions are brown and lightly caramelized.
Step 5
Add the garlic, cumin, black pepper, deghi mirch and continue cooking on medium heat for 1 to 2 minutes then add the ginger puree, coconut milk and yogurt. Bring this mixture to a boil then pour over the shanks and vegetables. Cover in foil tightly, lower the temperature to 250F and cook the shanks for 2 to 3 hours or until the meat is falling off the bones.
Step 6
Add the garam masala and gently stir in. Taste the lamb for salt – if needed, add more.
Step 7
Let the shanks rest for 20 to 30 minutes before serving it.
Notes & Variations
- Papaya works as a natural meat tenderizer.
- Coxcomb flower powder can be added to the Roghan Josh at the end but it is mainly for the color.
- To make a richer version, replace the yogurt with heavy cream. The curry is even more delicious the next day.
Tags:
180 Min
Tags:
180 Min
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