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Lamb shank rogan josh recipe

Lamb shank rogan josh recipe

  • Recipes
  • Dish type
  • Main course
  • Curry
  • Lamb curry

This lamb shank recipe was initially given to me as a family favourite from a mate at work. I've prepared it in a slow cooker and made it as easy as possible to prepare. I have made this in the oven as well and doubled the quantities for four people and it tasted just as good, only everybody went in for seconds and there were no leftovers.

67 people made this

IngredientsServes: 2

  • 200ml soured cream
  • 1 tablespoon plain flour
  • 2 tablespoons cornflour
  • 4 tablespoons water
  • 1/2 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 2 chicken stock cubes
  • 4 whole cardamom pods, broken
  • 1 (400g) tin diced tomatoes
  • 250ml water
  • ground nutmeg to taste
  • salt and freshly ground black pepper to taste
  • 1 large onion, cut into wedges
  • 3 lamb shanks
  • 300g carrots, sliced
  • 300g whole new potatoes, peeled
  • 250g button mushrooms, quartered (optional)

MethodPrep:40min ›Cook:8hr ›Ready in:8hr40min

  1. Stir the soured cream and flour together in a small bowl until smooth and set aside. In a separate small bowl, mix together the cornflour and water to make a paste.
  2. Combine the chilli powder, coriander, ginger, stock cubes, cardamom, tomatoes, water, nutmeg, salt and pepper in a medium saucepan; bring to the boil over high heat. Slowly add the cornflour paste to the tomato mixture, stirring constantly; simmer for 2 minutes. Remove the saucepan from the heat and slowly stir in the soured cream and flour mixture.
  3. Arrange the onions across the bottom of a slow cooker, lay the shanks on top of the onions and pour the prepared tomato mixture over the meat. Place the carrots, potatoes and mushrooms on top of the sauce.
  4. Cover and cook in the slow cooker on High for 8 hours.

No slow cooker?

If you don't have a slow cooker, simply make this recipe on the hob in a big pot. Cook for 3 to 4 hours at a gentle simmer.

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Reviews & ratingsAverage global rating:(35)

Reviews in English (31)

Altered ingredient amounts.Oh, yes - I altered alot! I added 1 tsp chopped chillies, 1 tbsp of garam masala, an extra tin of tomatoes, fresh cherry tomatoes & I left out the carrots and mushrooms ( I just couldn't add them to a rogan josh!)-26 Apr 2009

By far the blandest curry recipe I've ever eaten. The addition of fresh chilis, more salt and garam masala couldn't save it. The predominant flavour is lamb, with tomato following, and the spices are grossly underpowered for the quantity made.-26 Sep 2010

Altered ingredient amounts.Added two chopped fresh chilis, and 1.5 tsp of garam masala, then salt to taste on the plate. It was still very bland, tasting more like a creamy lamb and tomato stew than a curry.-26 Sep 2010

Recipe Summary

  • 1/4 cup canola oil
  • 2 pounds boneless lamb shoulder, cut into 1-inch pieces
  • Kosher salt
  • 2 onions, thinly sliced (3 cups)
  • 2 tablespoons minced fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon plus 1 teaspoon Madras curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 2 bay leaves
  • One 14-ounce can tomato puree
  • 1 cup plain whole-milk yogurt
  • 2 cups water
  • 1 teaspoon garam masala
  • Cilantro leaves, for garnish
  • Basmati rice and warm naan, for serving

In a large, enameled cast-iron casserole, heat the oil. Season the lamb with salt and cook over high heat, stirring occasionally, until the lamb is browned, about 12 minutes using a slotted spoon, transfer to a plate.

Add the onions to the casserole and cook over moderate heat until lightly browned, 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Add the tomato, yogurt and water bring to a boil. Season with salt.

Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender, 1 hour. Stir in the garam masala cook for 5 minutes. Discard the bay leaves. Garnish with cilantro. Serve with rice and naan.

Combine sour cream and flour together in a small bowl.

Mix together in a separate bowl the cornflour and the water to make a paste.

In a saucepan combine the chilli powder, coriander, ginger, stock cubes, cardamom, tomatoes, water and nutmeg bring to the boil.

Slowly add cornflour paste to the tomato mixture, stirring constantly, let simmer for 2 minutes.

Remove from the heat and slowly stir sour cream and flour mixture in.

Arrange the onions in the base of a slow cooker, Lay the shanks on top and pour over the tomato mixture.

Atul Kochhar's Rogan Josh Recipe

To make the green coriander chutney for the top I blended to large bunches of fresh coriander with about 100ml of plain yogurt and three green chilies. I then add the juice of one lime and a pinch of salt.


  • 1kg Leg of Lamb
  • 150 grams Yogurt
  • 1⁄2 gram Saffron
  • 30 grams Crushed Almonds 100ml Oil
  • For the garam masala:
  • 1 1⁄2 tsp cumin
  • 6 green cardamom
  • 2 black cardamom
  • 1” cinnamon stick 8 cloves
  • 1 star anise
  • 2 blades of mace 1 tsp black pepper
  • 350 grams onions
  • 50 grams ginger-garlic paste
  • 10 grams red chilli powder
  • 10 grams coriander powder
  • 3 grams garam masala
  • 5 grams tumeric powder
  • To Finish
  • salt
  • 60 grams tomato paste
  • 1 bunch coriander leaves
  • 10 grams ginger


  1. Trim & remove the bones from the leg of lamb and cut into 1 inch cubes.
  2. Whisk the yogurt, add almonds, saffron, salt & half the ginger garlic paste & keep in marinade for 2 hours.
  3. Pound the whole spices in a mortar - pestle.
  4. Peel & slice the onions thin.
  5. Wash & finely chop the coriander leaves, wash & scrape the ginger and cut into julienne.
  6. TO COOK
  7. Heat the oil in a heavy bottom pan, add the pounded spices, and stir till spices start to crackle.
  8. Add the sliced onions, stir & cook till golden brown.
  9. Add the lamb with the marinade, stir & cook till meat is browned & 3/4 cooked.
  10. Add the dry spices & cook for 5 minutes.
  11. Add the tomato paste & stir till lamb is cooked.
  12. *** When the lamb is added, lamb will shed the excess of moisture and will cook in its own stock, if there isn't much liquid in the pan, some water or lamb stock can be added. Once the meat is browned, it will tend to get stuck at the bottom, one has to keep stirring with the scraping at the bottom, which is important for the characteristic development of the flavors.
  14. Serve it in bowl, garnished with coriander & ginger julienne. 2. Rogan Josh can be served with saffron rice or an Indian bread.

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Lamb shank rogan josh with crispy carrots

1. Wash the lamb shanks and diced meat for the rogan josh. Drain well.

2. Heat the corn oil in a large pan. Add all the spices from the fennel seeds up to the bay leaf. Add the sliced onions and cook until they turn a pale yellow.

3. Add all the meat to the pan and cook until browned.

4. Add the ginger and garlic pastes, and cook for about 2 minutes.

5. Stir in turmeric, red chilli and coriander powders and some salt. Cook for another 2 minutes.

6. Add enough water to cover the meat. Simmer for 30 minutes or until the meat is three quarters of the way cooked.

7. Stir in the tomato purée and heat until the meat is cooked through and the gravy thickened. Add the lemon juice, garam masala and sugar. Season to taste.

8. For the saffron rice, wash the basmati in a sieve under warm running water. Leave to soak in warm water for 30 minutes. Drain.

9. Meanwhile, heat the milk and saffron in a heavy-based pan and bring to a boil. Remove from heat and set aside for 30 minutes for the saffron to infuse.

10. Put the ghee in a heavy pan and place over medium heat. Add the whole spices. Add the sliced onion as soon as the spices begin to change colour. Cook until the onion turns a pale gold.

11. Gently fold the drained rice into the onion, ensuring the ghee spreads evenly. Pour in the saffron-infused milk and 400ml warm water. Stir the rice and bring to a boil.

12. Reduce the heat and simmer until the water above the rice has been absorbed. Cover the pan with a tight-fitting lid and place over the lowest possible heat (use a diffuse mat if you have one).

13. Cook covered for 10 minutes, turn the heat off and let rest for about 5 minutes.

14. Deep-fry the carrot juliennes in hot oil until crispy. Drain on paper tissue. Garnish the rogan josh with coriander, ginger and crispy carrots. Serve with rice.

Recipe courtesy: Vineet Bhatia, Chef Patron, Indego by Vineet, Grosvenor House Dubai

Authentic Lamb Rogan Josh

My love for the flavour of lamb rogan josh started when I first moved to the UK and used to order it often when I went out for a curry.

It wasn’t until a few years ago, however that I learned that the traditional Indian way of making the recipe is quite a lot different to what you find in most curry houses in the UK.

This is a recipe for authentic lamb rogan josh that was taught to me by a Twitter friend from the Punjab area of India. Lamb rogan josh is believed to have originated near there in India’s Kashmir region.

Rogan Josh is famous for its dark red colour. Here in the UK this is accomplished by using a mix of paprika and red chilli powder but in Kashmir the red colouring comes from a difficult to find herb called cockscomb. Well that and a lot of red chilli powder too.

The red colour achieved using cockscomb is a very deep red. I often throw in a tablespoon or two of beetroot powder which can be found at Indian markets to achieve a more authentic colouring. The beetroot powder will not change the flavour of the curry but will give it a very deep red colour.

So here it is – this authentic lamb rogan josh is easy to make and it’s a great curry for the whole family. You might also like to read my restaurant style lamb rogan josh recipe . If so, click here !

Lamb Shank Rogan Josh

Heat the oil and then temper the cinnamon, cardamom, fennel, cumin and bay leaves in a pan. Now add the onions and fry till they turn golden, using a pinch of salt to help them sweat. Add the ground cumin, coriander and chilli.

Continue to stir adding a small amount of water to prevent the spices from burning.

Add the tomato purée, and the chopped tomato with some sugar to balance the acidity.

Gradually add the yoghurt and stir into the mixture. Keep stirring till all the yoghurt has incorporated into the sauce and the oil has separated.

Sear the meat in some oil in a frying pan, ensuring that it is sealed and browned all over.

Place in an oven roasting tray, then pour over the sauce, cover with foil and then roast in the oven for four hours until the meat is tender.

Remove from the oven, add the Garam Masala, adjust for seasoning and then garnish with butternut crisps and fresh coriander.

To make the Garam Masala, lightly toast all ingredients, in a dry frying pan till they release their aroma (except the rose petals). Allow to cool, and then grind together with the rose petals. Keep in a sealed jar until needed.

Lamb Shanks Rogan Josh

I probably say this about a lot of my recipes, but this has got to be one of my favourite ‘friends for dinner’ dishes. The only thing that can throw it all up in the air is someone who doesn’t like lamb. There are quite a few of them out there, so for your own peace of mind it’s always worth checking that out before the event.

One of the best things about this dish is that it can be made a day or two in advance, kept chilled in the fridge, then re-heated on the day. Served with plain boiled basmati rice, some naan bread and a little salad it’s the perfect, well-behaved, easy entertaining dinner.

  • A casserole – suitable for use on the hob and oven – with a close-fitting lid, big enough to hold all your lamb shanks in one layer. Or two separate ones if required.
  • a food tongs, for turning and moving the shanks, is really handy but not essential.

INGREDIENTS: These quantities serve about 4-6 people.

  • 1 lamb shank per person
  • 2 heaped tablespoons of sun-dried tomato puree
  • about 30 saffron threads

  • 1 heaped teaspoon of sweet paprika
  • half a teaspoon of cayenne pepper
  • 2-3 large onions, roughly chopped
  • 3-4 cloves of garlic, finely chopped
  • two bay leaves, rinsed
  • 2 teaspoons of garam masala
  • 1 heaped teaspoon of ground cumin and
  • 1 heaped teaspoon of turmeric.
  • tablespoon of rapeseed oil
  • Salt and freshly ground black pepper
  • Heat the oil in the casserole to a med-high heat, and brown off the lamb shanks. This will take about 10 minutes, by the time you’ve turned them over a couple of times.

  • Put the sun-dried tomato paste, the saffron strands and the sweet paprika into a jug and add 300ml warm water. Stir, and leave to one side.

  • Roughly chop the onions and finely chop the garlic. Keep them separate, as they’ll be cooked at different times.
  • When the lamb shanks are browned, remove them to a plate, and reduce the heat to the casserole.

  • Add the onions and allow them to cook for about 5 minutes until they’re softened but not browned.
  • Add the garlic and stir in.
  • Add the 3 spices (cumin, turmeric and garam masala) and stir in.
  • Add the contents of the jug and stir it all together.

  • Season with salt and pepper
  • Return the lamb shanks and turn them in the sauce – it will only come about halfway up the shanks, but that’s fine – you’re going to be turning them halfway through the cooking time.

Ready to go into the oven..

  • Put in the bay leaves.
  • Cover with a close-fitting lid and put in the oven for 2-3 hours at 120, turning halfway through.

1. If you’re serving them straight away:

  • Remove the shanks from the sauce (careful now! They’ll be delicate at this stage) and keep them warm
  • Allow the sauce to settle for 5 minutes or so, them skim off the fat.
  • The sauce at this stage should be rich and thick, but if you’re concerned, bring it back to the boil to reduce a little if necessary.
  • Put a shank onto each plate, then spoon the sauce over the lamb, and serve with the rice and naan bread.

  • If the dish is chilled, you’ll easily be able to remove the cold fat with a teaspoon (leave yourself about 5 minutes to do this) before heating as above.
  • I generally give the whole dish about an hour to come together. It’s a personal thing, but I think it always tastes better when it’s been reheated.
  • To remind me to turn the lamb shanks halfway through the cooking time, I just set my oven alarm for an hour and a half, do the turning and checking thing then just give it the same time again.
  • If your casserole doesn’t have a close-fitting lid, just put a generous sheet of tin foil between the lid and the casserole to achieve a good seal.
  • When you check half way, and the sauce looks as if it has reduced too much, just add a little cold water, and check that the sauce isn’t sticking to the base of the casserole.
  • I often serve this with bulgur wheat as a change from rice – you can add little extras to the Bulgur, like chopped apricots or finely chopped coriander – whatever you fancy really.
  • I’ve discovered that this freezes really well too – it does take quite a while to defrost though. You should probably remove it from the freezer the day before you want to eat it, and keep it in the fridge overnight.

I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

What Fat to use in Rogan Josh?

Ghee is the fat of choice, especially for the Kashmiri Muslims, while mustard oil and/or vegetable oil is the Pandits’ traditional choice.

I must confess that I love ghee, and I love mustard oil. Over the years, I’ve used them interchangeably in Indian recipes and even in the Kashmiri Rogan Josh. I shall leave this one up to you.

I get my mustard oil from Amazon. In fact, I just ordered this one yesterday (affiliate link):

Ok then, I think I may have just exhausted the topic. And myself. If you have any questions, just leave me a comment below. And if you are a Kashmiri, and have something to add, I would very much love to hear it.

Look out for the video in the coming week.

Shall we get our aprons on?

Watch the video: το γλυκό της γιορτής μου ΠΑΣΤΑ ΤΣΙΖΚΕΙΚ ΣΟΚΟΛΑΤΑΣ ΧΩΡΙΣ ΨΗΣΙΜΟ ΧΩΡΙΣ ΒΡΑΣΙΜΟ Cheesecake CHOCOLATE (December 2021).