Smoked Rogan Josh Lamb Shanks

Slow-cooked, aromatic lamb shanks infused with warming spices and a rich, smoky Rogan Josh sauce, served with steamed basmati rice.

Prep time: 10 mins

Cooking time: Approx. 3.5 - 4 hours

Serves: 2 - 4

Smoked Rogan Josh Lamb Shank

Ingredients:

For the lamb shanks:

2 lamb shanks

2 tbsp vegetable oil

2 tbsp sea salt

2 tbsp cracked black pepper

For the curry:

3 tbsp ghee

8 green cardamom pods, lightly crushed

4 cloves

1 small cinnamon stick

1 large onion, finely chopped

3 garlic cloves, minced

1 tbsp ginger, minced

60ml tomato passata

375ml chicken stock

125ml natural yogurt

For the Rogan Josh spice mix:

2 tbsp sweet paprika

1 tbsp fenugreek powder

1 tbsp Kashmiri or mild chilli powder

4 tsp ground coriander

4 tsp ground cumin

2 tsp turmeric powder

¼ tsp freshly ground nutmeg

1 tsp garam masala

½ tsp fennel powder or 1 tsp fennel seeds

For serving/garnish:

1 tbsp coriander,

1 thumb-sized piece of ginger (optional)

1 red chilli (optional)

Steamed basmati rice

Method:

1. Prepare the lamb shanks: Coat the lamb shanks in vegetable oil, then season with salt and pepper. Set up your Kadai with the lid to cook indirectly, aiming for a steady temperature of 120°C. Add 2 chunks or 2 handfuls of fruit wood chips (optional) for extra flavour.

2. Smoke the lamb: Place the lamb shanks on the Kadai and cook until they reach an internal temperature of 70–75°C, about 1.5–2 hours. Remove from the Kadai and set aside while you prepare the curry.

3. Build the curry base: Melt the ghee in a Cooking Bowl over medium heat. Add the cinnamon stick, cardamom pods, and cloves, cooking for 1–2 minutes until fragrant.

4. Cook the aromatics: Add the onion and cook for 6–8 minutes, stirring frequently until translucent. Stir in the garlic and ginger, cooking for another minute.

5. Toast the spices: Add the Rogan Josh spice mix and cook for 1 minute, stirring continuously until fragrant.

6. Simmer the sauce: Stir in the tomato passata and a pinch of salt, then add the chicken stock and mix well.

7. Add the lamb: Place the smoked lamb shanks into the curry, ensuring they are submerged. Bring to a low simmer.

8. Slow cook: Cover with a Cloche and cook the curry over a low to medium flame for 1.5–2 hours, stirring occasionally, until the lamb is fork-tender and the internal temperature reaches 95–99°C.

9. Thicken the curry (if needed): If the sauce is too thin at the end of cooking, remove the lid and simmer for another 10 minutes to reduce slightly.

10. Finish with yogurt: Remove from heat and stir in the yogurt, mixing well.

11. Serve: Transfer the lamb shanks to a large serving platter or bowl. Pour over the rich gravy and garnish with fresh coriander, matchstick ginger, and red chillies. Serve alongside steamed basmati rice.

    
    

We used: Cooking Tripod, Cooking Bowl, Set of 3 Utensils,