Slow cooked lamb rogan josh with tender shanks, warming Indian spices and a rich tomato sauce. A comforting winter curry made easy with Sunbeam's Slow Cooker.
You will need:
- 2 tbsp veg oil
- 3 lamb shanks
- Tinned plum tomatoes (1 tin)
- 2 tbsp strained greek yoghurt
- 1 small onion, finely diced
- 1 tbsp paprika (unsmoked)
- 1 tsp cayenne
- ½ tsp garam masala
- 2 tbsp cashew cream
- Ginger/garlic paste
- 2 tbsp coriander, finely chopped
- Salt, to taste
Let's make it:
Step 1:
Heat your fry pan over medium heat. Add a little oil, season your shanks then brown them for as long as you can bear-this will add lots of flavour (about 20 mins).
Step 2:
Set the shanks aside, then, to the residual fat, add your onion. Add a pinch of salt and fry until a deep golden brown. Add your spices to this, then the ginger/garlic paste. Fry briefly then add the tomatoes and the cashew cream.
Step 3:
Place the shanks back in, taste for salt then blob on a couple of spoonfuls of yogurt in and around the shanks. Place shanks in Slow Cooker and cook on HIGH for 6 hours. Remove shanks to rest, reduce sauce if you would like to thicken and pour over to serve with.
