Lamb Shank Rogan Josh
Rich, aromatic, and irresistibly tender, Lamb Shank Rogan Josh is a show-stopping dish that brings the vibrant flavors of Indian cuisine to your table. This slow-cooked masterpiece features melt-in-your-mouth lamb shanks infused with a deeply spiced yogurt-tomato-based sauce, highlighting exotic whole spices like cinnamon, cardamom, and cloves, as well as ground turmeric and Kashmiri red chili powder for a warm, earthy heat. Caramelized onions and fresh ginger amplify the dish's robust flavor, while a slow simmer ensures every bite is packed with depth. Perfectly paired with steamed basmati rice or fluffy naan, this Rogan Josh is a hearty, comforting meal ideal for family gatherings or special occasions. With its bold spices and fall-off-the-bone lamb, it’s a flavorful delight that will keep you coming back for more!
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 1 cup plain yogurt
- 3 tablespoons vegetable oil
- 3 medium onions, finely sliced
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 piece cinnamon stick
- 5 pods green cardamom pods
- 5 pieces cloves
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon Kashmiri red chili powder
- 2 cups water
- 1 cup canned crushed tomatoes
- 1.5 teaspoons salt
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Pat the lamb shanks dry with a paper towel and salt them lightly on all sides.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Brown the lamb shanks on all sides in the hot oil, turning frequently, for about 8-10 minutes. Remove and set aside.
In the same pot, add the sliced onions and sauté them over medium heat until golden and caramelized, about 15-20 minutes.
Add the minced garlic and ginger, and cook for an additional 2 minutes until fragrant.
Stir in the cinnamon stick, cardamom pods, and cloves. Sauté the spices for 1 minute to release their aroma.
Mix in the ground coriander, cumin, paprika, turmeric, and Kashmiri red chili powder. Stir well to coat the onions in the spices.
Turn the heat to low and add the yogurt, 1 tablespoon at a time, stirring constantly to prevent it from curdling.
Add the canned crushed tomatoes and cook for 5 minutes, allowing the mixture to thicken slightly.
Return the browned lamb shanks to the pot, making sure they are well-coated with the sauce.
Pour in the water and season with salt. Stir well and bring the mixture to a gentle simmer.
Cover the pot with a tight-fitting lid and cook on low heat for 2-2.5 hours, turning the lamb shanks occasionally, until the meat is tender and falling off the bone.
Taste and adjust seasoning if necessary. If the sauce is too thin, uncover the pot and let it simmer for an additional 10-15 minutes to thicken.
Garnish with fresh chopped cilantro and serve hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 4494 mg | 195% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 42.1 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 956 mg | 74% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4145 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
