Rogan Josh-Style Lamb Shanks with Chickpeas, Rice & Garlic Butter Naan

180 mins
Serves 4
facebook.com

Directions

  1. 1Preheat oven to 170°C fan.
  2. 2Preheat oven to 170°C fan.
  3. 3Preheat oven to 170°C fan.
  4. 4Add all curry ingredients (except spinach) to a large ovenproof pot.
  5. 5Add all curry ingredients (except spinach) to a large ovenproof pot.
  6. 6Add all curry ingredients (except spinach) to a large ovenproof pot.
  7. 7Stir gently, nestle in the lamb shanks and season well.
  8. 8Stir gently, nestle in the lamb shanks and season well.
  9. 9Stir gently, nestle in the lamb shanks and season well.
  10. 10Cover with a lid and bake for 2–2.5 hours until the lamb is falling apart.
  11. 11Cover with a lid and bake for 2–2.5 hours until the lamb is falling apart.
  12. 12Cover with a lid and bake for 2–2.5 hours until the lamb is falling apart.
  13. 13Stir in spinach for the final 10 minutes.
  14. 14Stir in spinach for the final 10 minutes.
  15. 15Stir in spinach for the final 10 minutes.
  16. 16If needed, simmer on the hob at the end to thicken the sauce.
  17. 17If needed, simmer on the hob at the end to thicken the sauce.
  18. 18If needed, simmer on the hob at the end to thicken the sauce.
  19. 19Mix flour, yogurt, baking powder and salt into a soft dough.
  20. 20Mix flour, yogurt, baking powder and salt into a soft dough.
  21. 21Mix flour, yogurt, baking powder and salt into a soft dough.
  22. 22Roll into 4 flat rounds.
  23. 23Roll into 4 flat rounds.
  24. 24Roll into 4 flat rounds.
  25. 25Dry fry the naan in a hot pan for 2–3 minutes per side until golden.
  26. 26Dry fry the naan in a hot pan for 2–3 minutes per side until golden.
  27. 27Dry fry the naan in a hot pan for 2–3 minutes per side until golden.
  28. 28Melt butter with garlic and herbs.
  29. 29Melt butter with garlic and herbs.
  30. 30Melt butter with garlic and herbs.
  31. 31Brush or pour garlic butter over warm naan just before serving.
  32. 32Brush or pour garlic butter over warm naan just before serving.
  33. 33Brush or pour garlic butter over warm naan just before serving.
  34. 34Rinse rice until clear.
  35. 35Rinse rice until clear.
  36. 36Rinse rice until clear.
  37. 37Cover rice with cold water to your first knuckle and add salt.
  38. 38Cover rice with cold water to your first knuckle and add salt.
  39. 39Cover rice with cold water to your first knuckle and add salt.
  40. 40Bring rice to the boil, then simmer covered until water is absorbed.
  41. 41Bring rice to the boil, then simmer covered until water is absorbed.
  42. 42Bring rice to the boil, then simmer covered until water is absorbed.
  43. 43Turn off heat and steam rice with the lid on for 5 minutes.
  44. 44Turn off heat and steam rice with the lid on for 5 minutes.
  45. 45Turn off heat and steam rice with the lid on for 5 minutes.
  46. 46Spoon rice into a ramekin, turn out onto a plate.
  47. 47Spoon rice into a ramekin, turn out onto a plate.
  48. 48Spoon rice into a ramekin, turn out onto a plate.
  49. 49Add a lamb shank, spoon over sauce and chickpeas.
  50. 50Add a lamb shank, spoon over sauce and chickpeas.
  51. 51Add a lamb shank, spoon over sauce and chickpeas.
  52. 52Top with yogurt and herbs.
  53. 53Top with yogurt and herbs.
  54. 54Top with yogurt and herbs.
  55. 55Serve naan on the side with extra garlic butter.
  56. 56Serve naan on the side with extra garlic butter.
  57. 57Serve naan on the side with extra garlic butter.

Ingredients

  • 4 lamb shanks
  • 4 lamb shanks
  • 4 lamb shanks
  • 2 onions, finely chopped
  • 2 onions, finely chopped
  • 2 onions, finely chopped
  • 4 garlic cloves, crushed
  • 4 garlic cloves, crushed
  • 4 garlic cloves, crushed
  • 2 inch piece ginger, grated
  • 2 inch piece ginger, grated
  • 2 inch piece ginger, grated
  • 2 large tomatoes, quartered
  • 2 large tomatoes, quartered
  • 2 large tomatoes, quartered
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 2 tsp garam masala
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 400 g tin chopped tomatoes
  • 400 g tin chopped tomatoes
  • 400 g tin chopped tomatoes
  • 500 ml beef or lamb stock
  • 500 ml beef or lamb stock
  • 500 ml beef or lamb stock
  • 100 g natural yogurt
  • 100 g natural yogurt
  • 100 g natural yogurt
  • 400 g tin chickpeas, drained
  • 400 g tin chickpeas, drained
  • 400 g tin chickpeas, drained
  • 100 g spinach
  • 100 g spinach
  • 100 g spinach
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 200 g self-raising flour
  • 200 g self-raising flour
  • 200 g self-raising flour
  • 150 g natural yogurt
  • 150 g natural yogurt
  • 150 g natural yogurt
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 garlic clove, finely grated
  • 1 garlic clove, finely grated
  • 1 garlic clove, finely grated
  • 1 Small handful parsley or coriander, chopped
  • 1 Small handful parsley or coriander, chopped
  • 1 Small handful parsley or coriander, chopped
  • 240 g basmati rice
  • 240 g basmati rice
  • 240 g basmati rice
  • Cold water to cover
  • Cold water to cover
  • Cold water to cover
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

large ovenproof potovenhobhot panfrying panramekin

Tips

  • You can skip browning the ingredients to save steps, though browning adds flavor.
  • For the naan, use self-raising flour or add baking powder.
  • When cooking rice, wash until water runs clear, then add water to your first knuckle.