Lamb Shank Rogan Josh with Garlic Roti

Serves 4
Time 3 hours

Ingredients

4 lamb shanks

Salt 

 

Spice Mix

½ tsp cloves, ground

1 tbsp cayenne pepper

1 tbsp allspice

1 tbsp white pepper

1 tbsp cumin powder

1 tbsp coriander powder

2 tbsp turmeric powder

 

Curry Sauce 

2 tbsp extra virgin olive oil

1 onion, sliced

6 cloves garlic

2 Indian chillies, sliced 

1 large knob ginger, peeled slices

1 stem curry leaves

2-3 tbsp spice mix 

500ml yoghurt 

1 x (400g) chopped tomatoes

1½ cups passata 

1L stock 

 

Coriander & Garlic Roti 

500g wholemeal flour 

1 cup yoghurt

1 tsp baking powder

1 tsp bicarb soda

1 tsp sugar

Pinch salt 

1 tbsp ghee 

300-500ml milk 

2 cloves garlic, finely chopped

1 bunch coriander, finely chopped 

Flour, for dusting 

Ghee, for frying

Method

Combine all of the ingredients for the spice mix. Store any leftover spice mix in an airtight container. Preheat the oven to 140°C.

Season lamb shanks with a pinch of salt and spice mix. 

Add extra virgin olive oil to a hot pan, sear seasoned shanks. 

Add extra virgin olive oil to a hot pan with garlic, ginger, chillies, curry leaves and a pinch of salt. Gently stir and add 2 tablespoons of the spice mix. Gently stir and allow the mixture to sweat down for a few minutes. Add yoghurt, tomatoes, passata and half of the stock. 

Add remaining stock to the lamb shanks, pour the curry over the lamb. Cover with an oven-safe lid and place in the oven for 2 hours. 

While the curry is slow cooking, prepare the coriander and garlic roti. 

Add flour, yoghurt, baking powder, bicarb soda, sugar, a pinch of salt and ghee to a large bowl. Gradually add milk as you use your hands to bring the ingredients together. Add enough milk so that the ingredients come together. Pour onto a clean work surface and knead until smooth and springy. 

Place the dough back in the bowl and cover with a tablespoon of ghee. Cover with cling wrap and rest in a warm place for at least 30-60 minutes. Divide the dough into 8 balls, roll out on a clean surface, sprinkle with coriander and garlic slices, use a rolling pin to press the ingredients gently into the dough. Place in a hot pan, garlic side down. Cook for 3-4 minutes on each side, brush with ghee once flipped. 

Serve the lamb with the garlic roti.