Slow-Braised Lamb Shank Rogan Josh

Method

1. Pat the lamb shanks dry, rub them all over with the salt and leave at room temperature for 30 min. The surface dries and the salt sinks in, so they brown better. Don't leave them out for more than an hour.

   Add in this stepLamb shanks (350–400 g each) 2Salt (for seasoning the meat) 1 tsp

2. Toast the fennel seeds and the cardamom seeds (taken out of their pods) in a dry pan over medium-low heat for 2 min, shaking the pan. When they darken a shade and smell nutty, tip them onto a plate to cool, then grind finely in a mortar or spice grinder.

   Add in this stepFennel seeds 3 tspGreen cardamom pods (seeds only) 5

   medium-low heat

3. Melt the ghee in a 24 cm cast-iron pot with an ovenproof lid and fry the thinly sliced onions over medium heat for 15 min, until deep brown. Lift out only the onions with a slotted spoon, cool for 2 minutes, then blend with the yogurt to a smooth paste. This paste gives the sauce its sweetness and depth.

   Add in this stepGhee 1¾ tbspOnions (medium) 1½Full-fat plain yogurt 150 g

   medium heat

4. Preheat the oven to 160 °C. Add the mustard oil to the ghee left in the pot and heat over medium-high heat; when it shimmers and just starts to smoke, add the shanks and sear for 8 min, turning, until deep brown on every side. If they don't fit with space around them, sear in two rounds. Set aside on a plate.

   Add in this stepMustard oil 1½ tbsp

   medium-high heat

5. Lower the heat to medium-low heat, stir the black cardamom, cloves, cinnamon and bay leaves for 20 seconds, then add the grated garlic and ginger and cook for 1 min. Mix the Kashmiri chilli and paprika with 3 tbsp of the stock, add and stir for 1 min, until the fat turns red.

   Add in this stepBlack cardamom pods 2Cloves 4Cinnamon stick (5 cm) 1Bay leaves 2Garlic cloves 5Fresh ginger 15 gKashmiri chilli powder 1½ tbspPaprika 1 tsp

   medium-low heat

6. Add the onion-yogurt paste and cook over medium heat for 6 min, until oil seeps out at the edges. Add the rest of the stock, the ground spice mix from step 2, the ground ginger and salt, return the shanks and their juices and bring to a simmer. Cover and braise in the oven at 160 °C for 2 h, turning the shanks once halfway. They are done when the meat slides off the bone.

   Add in this stepChicken or lamb stock 500 mlGround ginger (sonth) 1 tspSalt (for the sauce) ½ tsp

   medium heat→oven

7. Lift out the shanks and keep them warm; skim off some fat if there is a lot. Reduce the sauce over medium-high heat for 6 min, until it coats a spoon, then stir in the garam masala and the saffron soaked in 2 tbsp warm water. Warm the remaining ghee in a small pan and pour it over the sauce for the signature red sheen, then plate the shanks and spoon plenty of sauce over them.

   Add in this stepGaram masala ½ tspSaffron 1 pinchGhee 1¼ tbsp

   medium-high heat