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

A simple one-pot recipe for slow-cooked lamb shanks with chickpeas, served with rice and homemade garlic butter naan.

- Servings: 4 servings
- Total time: 180 min
- Cuisine: Indian
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

1. Preheat oven to 170°C fan.
2. Add all curry ingredients (except spinach) to a large ovenproof pot.
3. Stir gently, nestle in the lamb shanks and season well.
4. Cover with a lid and bake for 2–2.5 hours until the lamb is falling apart.
5. Stir in spinach for the final 10 minutes.
6. If needed, simmer on the hob at the end to thicken the sauce.
7. Mix flour, yogurt, baking powder and salt into a soft dough.
8. Roll into 4 flat rounds.
9. Dry fry the naan in a hot pan for 2–3 minutes per side until golden.
10. Melt butter with garlic and herbs.
11. Brush or pour garlic butter over warm naan just before serving.
12. Rinse rice until clear.
13. Cover rice with cold water to your first knuckle and add salt.
14. Bring rice to the boil, then simmer covered until water is absorbed.
15. Turn off heat and steam rice with the lid on for 5 minutes.
16. Spoon rice into a ramekin, turn out onto a plate.
17. Add a lamb shank, spoon over sauce and chickpeas.
18. Top with yogurt and herbs.
19. Serve naan on the side with extra garlic butter.

## Equipment

- large ovenproof pot
- oven
- hob
- hot pan
- frying pan
- ramekin

## 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.

## Source

- Original video: https://www.facebook.com/reel/682118451534745
- Recipe page: https://www.cliprecipe.com/recipe/c47e8259-bcdc-4a68-aebe-4e7c49a771d8
- Extracted: 2026-03-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt