Recipe: Lamb Shank Ro­gan Josh

Daily Freeman (Kingston, NY) - - KICKOFF -

1 lamb shank 2 ta­ble­spoons oil 2 gar­lic cloves, chopped 1 ta­ble­spoon chopped gin­ger 1 whole tomato, chopped 1 cin­na­mon stick 2 cloves 2 bay leaves 2 green car­damom pods 1 hand­ful cilantro 1/2 ta­ble­spoon pa­prika 1/2 ta­ble­spoon pow­dered co­rian­der 1 onion, chopped 1 cup red wine 1 hand­ful ka­surime­thi 2-3 cups of water salt to taste

Di­rec­tions

Pre­heat oven to 125 de­grees. Heat oil in pan over medium heat. Add cin­na­mon stick, bay leaves, cloves and car­da­mon, stir un­til light golden brown. Add gin­ger and gar­lic. Add lamb shank and sear on all sides. Add pa­prika, cor­rian­der, and ka­surime­thi and stir. Add onion, tomato and salt to taste. Stir. Add wine. Sim­mer 1015 min­utes. Re­move from heat. Add water.

Cover with foil and place in oven for one and one-half hours.

Re­move from oven. Re­move lamb shank. Add cilantro and salt, again to taste.

Place lamb shank on dish. Cover with sauce and serve.

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