|
|
 |
RECIPES
ROGAN JOSH |
|
|
INGREDIENTS
|
2 British Lamb Shanks
3 Onions
1 Cinnamon Sticks
50gms Duck fat or ghee
3 Lrg Cloves of garlic
2 Tomato
1tsp Salt
1pint Lamb Stock
Spring Onions
1 ½tsp Haldi
1tsp Dhaniya
1tsp Chilli powder |
1tbsp Yoghurt
2 Bay leafs
2 Green elachi
1tsp fresh root ginger
2 Green Chillies (deseeded)
30gms Tomato puree
Pinch Msg (Mono-sodium glutamate)
Chopped coriander leaves
Cashew nuts (unsalted)
1 tsp Jeera
½ tsp Curry powder |
|
Pre-heat oven (gas mark 3)
Melt duck fat in deep casserole pot over moderate heat.
Add finely chopped onions, crushed garlic & ginger, cinnamon, elachi & bay leaf.
Add salt and stir regularly until onions have softened. Add Spices and tomato puree.
Stir together until mixture releases the fat.
Add British lamb shanks to mixture, stir to coat the shanks. Add yoghurt and ¼ lamb stock; continue to stir until mixture thickens. Add remaining lamb stock and ingredients to the mixture.
Cover pot and simmer for 30 minutes, stirring occasionally.
Place pot into the oven for 1½ hours. Before serving skim off excess fat.
Garnish with fresh coriander, spring onions and cashew nuts.
Serve with basmati pilau rice.
Back to Recipes.
|
|
|
 |
O U R F O O D
View our signature dishes to gain a flavour of what we do more...
|
|
 |
O U R A W A R D S
Within our first year we have won many prestigious national awards more... |
|
 |
O U R R E V I E W S
Our successes have been noted by food critics and the press more...
|
|
 |
O U R E V E N T S
To find out what we have in store read on more...
|
|
