About this recipe: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. It has a fantastic flavour and the meat just falls off the bone. 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.
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
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)
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Method Prep:40min › Cook:8hr › Ready in:8hr40min
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.
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.
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.
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.
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