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Lamb Shank Roganjosh Recipe

Lamb Shank Roganjosh
How to make Lamb Shank Roganjosh

Rogan josh consists of pieces of lamb or mutton braised with a gravy flavoured with garlic, ginger and aromatic spices. This recipes uses lamb shanks, giving it a nice smoky flavour, while the Kashmiri red chillies give this dish its deep red colour.

  • Total Cook Time 55 mins
  • Prep Time 10 mins
  • Cook Time 45 mins
  • Recipe Servings6
  • Easy

Ingredients of Lamb Shank Roganjosh

  • 300 ml Vegetable Oil
  • 3 Bay Leaves
  • 4 Black Cardamom Pods
  • 6 Cloves
  • 2 Medium Whole Cinnamon Sticks
  • 1 kg Onions (finely sliced)
  • 6 Lamb Shanks
  • 2 tbsp Ginger-Garlic Paste
  • to taste Salt
  • 2 tsp Kashmiri Chilli
  • 1 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 2 tbsp Coriander Powder
  • 700 gms Tomatoes (chopped)
  • 1 tsp Garam Masala
  • 1/2 bunch Bunch Fresh Coriander Root
  • 2 tbsp Fresh Coriander Chopped
  • 1 tbsp Ginger Julienne

How to Make Lamb Shank Roganjosh

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Place a large, deep cooking pan over high heat and add vegetable oil, followed by bay leaf, cardamom, cloves and cinnamon for flavour. Then add the sliced onions and cook until brown.
Now, add the ginger-garlic paste and cook for another few minutes. Add the salt and powdered spices except for the garam masala and cook uncovered for another 5 minutes.
Add the chopped tomatoes and coriander roots and leave it on low heat. Take another pan and start to sear the lamb shanks on high heat from each side, as it will give them a good texture and most importantly, seal in the flavour and juice inside.
Transfer the seared lamb shanks into sauce and cook on a low heat for 40 to 50 minutes, or until cooked.
Add garam masala powder and cover the pan with a lid, but do not forget to check on regular intervals.
Once the lamb shanks are cooked, remove them from sauce and keep them aside. Pass the sauce through a fine colander, and then pour it back over the lamb shanks.
Serve hot, garnished with fresh coriander and ginger.
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