Patak's Slow Cooked Lamb
Over a year ago
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Ingredients
- pinch Saffron
- 3 tbsp. Vegetable oil
- 4 Lamb shanks
- 1 Cinnamon stick. crumbled
- 6 Green Cardamom Pods
- 4 Cloves
- 1 Onion finely chopped
- 1 clove Garlic. peeled and crushed
- 5 cm piece Root Ginger - finely chopped
- 4 tbsp Patak's Rogan Josh paste
- 2 tbsp. Tomato puree
- 400 ml Lamb stock
- 300g Small new potatoes. scrubbed and halved
- 2 tbsp. Cornflour mixed to a paste with little water
- to taste Salt
Accompaniment
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Learn MoreDescription
Succulent, flavoursome and delicious - these lamb shanks are mouthwatering.
Method
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1
1. Place the saffron in a small bowl and leave to soak in a little water.
2. In a ovenproof heavy-bottomed pan, heat 1 tbsp. of the oil, add the lamb shanks and cook for 6-8 minutes, turning until they are evenly browned. Set aside.
3. Add the remaining oil to the pan, add the cinnamon stick, cardamom pods and cloves, then after one minute add the onions and cook over a medium heat until light golden brown.
4. Add the garlic and ginger and cook for a minute. Then add the Patak's Rogan Josh Paste, soaked saffron and liquide and tomato puree.
5. Add a quater of the lamb stock and stir well. Cook for 2 minutes before adding the lamb shanks, saffron water and remaining lamb stock.
6. Cover the pan and gently simmer for about 1 hour, stirring and turning the lamb a couple of times. The lamb should be tender, if not simmer for a further 30 minutes.
7. Add the potatoes and stir well. Allow to cook for a further 30 minutes or until the lamb and potatoes are tender. Spoon off any excess oil that has risen to the surface. Taste and adjust the seasoning.
8. Stir the cornflour paste into the sauce and simmer for a further 1 minute.
9. Serve with Broccoli Madras, rice, Patak's Garlic and Coriander Naan Bread and Patak's Raita.
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