Braised Welsh Lamb Shanks with Rogan Josh Lentil & Potato Ragout

Ingredients

Braised Welsh Lamb Shanks:

  • 4 organic welsh lamb shanks
  • 1/2 can chopped plum tomato
  • 1 onion
  • 1 carrot
  • 1 Bay leaves
  • Seasoning
  • Rapeseed oil
  • 1 teaspoon cumin seeds
  • 1 tea. coriander seeds
  • ¼ tea. cardamom pods
  • 1 cinnamon stick
  • seasoning
  • water

Rogan Josh Lentil & Potato Ragout:

  • sesame oil or, alternatively rapeseed oil
  • 1 cup finely chopped white onion
  • 1 carrot finely sliced
  • 300g baby potatoes
  • 2 cloves garlic, finely chopped
  • 4 cups of the lamb cooking stock
  • 1 cup dried red lentils, rinsed and picked over
  • Salt to taste
  • The rest of the can of tomato
  • ½ jar rogan josh curry paste
  • 1 small punnet cherry plum tomato
  • 1 small jar of chick peas
  • Fresh coriander

Method

Braised Welsh Lamb Shanks:

  1. Heat oven to 160c
  2. Heat some oil in a pan and sear the lamb until golden brown all around for a bout 8 minutes
  3. Put in a deep oven dish
  4. Sear the onion and carrot and the spices until brown
  5. Put in with the lamb, add a can of chopped plum tomatoes and cover with water
  6. Cover with tin foil and cook in the oven for 1h30 or until the meat slightly feel off the bone
  7. Remove from the stock and cover to rest

Rogan Josh Lentil & Potato Ragout:

  1. Rinse the lentils, put them and the potatoes in cold water to cook for 10 mins or until just tender. Drain.
  2. In a pot heat a bit of oil, fry the onion, garlic and carrot. When they are soft, add ½ jar of rogan josh paste, the rest of the can of chopped tomato and some of the lamb stock to make a smooth sauce.
  3. Put your lentil and potato and cook a further 10 minutes adding more Organic Welsh Lamb Stock if needed.
  4. 5 minutes before serving add the cherries tomato and finish with some fresh coriander.
  5. Dress the lentil on a dish, put the Organic Welsh Lamb Shanks on top and enjoy with some warm naan bread.

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