A classic BIR (British Indian Restaurant) curry, beloved in curry houses and by their customers up and down the country. With its warming, complex spices, it lends itself beautifully to the extra special addition of smoked, meaty lamb shanks. These become unctuous and delicious when slow cooked in the ‘gravy’ and is a proper family favourite. Feel free to adjust the spice level to your tastes, this recipe is for a mild Rogan Josh.
Serves 2-4
Method
Step 1: Coat the lamb shanks in oil then the salt and pepper. Set your BBQ with a lid to cook indirectly, regulating the temperature at 120C. Add 2 chunks or 2 handfuls of fruit wood chips – cherry wood works well for lamb and give a wonderful colour and flavour. (Please see ‘notes’ if cooking in the oven)
Step 2: Cook until the lamb shanks reach an internal temperature of 70-75C, this will take around 1.5-2hrs. Remove from the BBQ and set aside while you make your curry gravy.
Step 3: You can continue to cook this dish on your BBQ if you wish, or transfer to the oven if you prefer (see notes). Melt ghee or butter over medium heat in a large heavy based pot. Add the cinnamon stick, cardamom pods and cloves and cook for a minute or two.
Step 4: Add onion and cook for 6-8 minutes, stirring frequently, until translucent.
Step 5: Add the garlic and ginger, cook for another minute or so.
Step 6: Stir in the Rogan Josh Spices, cook for another minute until fragrant.
Step 7: Mix in the tomato passata, pinch of salt, then add the stock and mix well.
Step 8: Add the smoked lamb shanks and bring to low simmer.
Step 9: Place a lid on your pan and cook the curry indirectly on a low to medium temperature on your BBQ, around 140-150C.
Step 10: Cook for 1.5-2hrs, giving it an occasional stir, until lamb is fork tender and the internal temperature of the shanks reaches 95-99C .
Step 11: If the gravy is a little thin at the end of cooking, remove the lid and simmer for another 10 minutes to reduce gravy a little. Remove from the heat.
Step 12: Next, stir in the yogurt and mix well.
Step 13: To serve, transfer the shanks to a large serving platter or bowl, pour over the gravy and garnish all over with fresh coriander leaves, matchstick ginger and diced tomatoes alongside some steamed basmati rice. You will have made the most beautiful, slow cooked curry packed with flavour.
Enjoy!
This recipe was crafted by Sam and Shauna of Hang Fire BBQ, award-winning BBQ chefs and experts in Southern Soul Food. Bringing their unique expertise, they’ve created these dishes to add bold flavours and a touch of smokehouse magic to your table.
Where you can find them:
- @hangfirebbq
- https://samandshauna.com/
NOTE: If you’re not using a BBQ, simply roast off your lamb shanks in a hot oven, around 200C until they get some colour, around 20 minutes or so. Reduce the temperature of the oven to 140C. You’ll likely need to adjust the overall cooking time when you place the lamb shanks in the gravy. We’d recommend cooking in the oven for 3-4hrs until the shanks are fork tender before following the finishing steps from point 11.
This product stored frozen
