Lamb Shank Rogan Josh by Tapasya Yorkshire's Fine Dining Indian Restaurant

Their mission is to combine the outstanding, locally sourced food of Yorkshire with their chefs’ traditional Indian knowledge and methods. The result is a unique fine dining Indian restaurant. At the forefront of their kitchen is talented Head Chef, Uday who shares this fabulous recipe for you to try a taste of Tapasya at home.
Find out more about Tapasya Beverley Road Indian Restaurant Hull. 

Lamb Shank Rogan Josh

Ingredients for lamb shanks:

• 4 lamb shanks, excess fat removed, washed and drained.
• 2 pints whole milk
• 1 3cm-long cinnamon stick
• 2 black cardamom
• 5 green cardamom
• 1/2 tsp fennel seeds
• 10 black pepper corns
• 1 blade of mace
• 2 bay leaves
• 1 tbsp ginger and garlic paste
• 1 tsp degi chilli powder
• ½ tsp salt
• ½ tsp lemon juice
• ½ tsp garam masala powder

Method

• Put all the ingredients except lamb shanks, lemon juice and garam masala powder, in a heavy bottomed pan large enough to accommodate four lamb shanks. Bring to a boil stirring constantly, now add the lamb shanks, stir slowly till it boils again. Reduce the heat, partially cover and simmer, stirring in between, till the shanks are tender (add a little hot water if required).
• Remove the shanks and reduce the sauce (I will call it ‘jus’) a bit, remove, cool and strain through a sieve and discard the whole spices.
• To the sauce add lemon juice, garam masala and adjust seasoning. Coat the lamb shanks with the sauce/’jus’ place in a roasting tray and keep aside.
• Reserve any extra ‘jus’ to be added to rogan josh sauce.

Ingredients for rogan josh sauce:

• 4 tbsp oil
• 3 medium onions, sliced
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tsp degi chilli powder
• 1/2 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp tomato purée
• 2 cups chopped tomatoes
• ½ cup whisked yoghurt at room temperature
• ¼ tsp ginger powder
• ¼ tsp fennel powder
• 1 tbsp garam masala
• 2 tbsp chopped coriander
• 8 garlic chives

Method

• Heat the oil in a heavy bottomed pan and add the onions, fry till they turn golden, using a pinch of salt to help them sweat. Add the ground cumin, coriander and degi chilli mixed with ginger and garlic paste.
• Continue to stir for a few minutes adding a small amount of water to prevent the spices from burning.
• Add the tomato purée and chopped tomatoes, stir fry on medium heat till tomatoes are soft (add a little water if required) and the masala leaves the sides of the pan. Reduce the heat.
• Gradually add the yoghurt and stir the mixture. Keep stirring till all the yoghurt has incorporated into the sauce and it comes to a boil. Cover and cook till the oil has separated.
• Add ginger, fennel and garam masala powders, adjust the seasoning, keep it aside till required.

Serving suggestion:

• Before serving pre-heat the oven to 180°C.
• Place the roasting tray containing lamb shanks in the oven and leave them for 5-7 mins till the shanks are golden all over (baste in between with the sauce/‘jus’ which is there in the roasting tray).
• Remove from the oven.
• Heat the rogan josh sauce, add the sauce/‘jus’ from the shanks (add water if required to bring it to medium consistency) and chopped coriander, spoon it in four deep plates, place the shanks on the sauce, garnish with garlic chives and serve with bread or rice

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Find out more about Tapasya Beverley Road Indian Restaurant Hull. 
Recipe from Tapasya Beverley Road – Yorkshire’s Fine Dining Indian Restaurant Hull – Hull Best Restaurants