LAMB SHANK ROGANJOSH WITH CRUSHED BOMBAY POTATOES AND MINT YOGHURT
Lamb is a staple part of an Indian diet. This dish reminds me of a typical winter Sunday afternoon when Mum would ceremoniously divide the aromatic bright red gravy between family members gathered around the dining table. The combination of tomato, subtle hints of spices in the crushed potatoes and the mildness of the mint yoghurt is a marriage made in heaven. Here at The Greenbank we recreate the age old recipe in our own special way.
Prep time….40 minutes
Cooking time….6 Hours
Ingredients…
300Gms Natural Greek yoghurt
1 sprig Mint (Chopped)
200 Gms New potatoes (boiled in their skin)
3 gms Turmeric powder
1 gm Chilli powder
2gms Ground Coriander
1 gm Ground Ginger
2 Liters Lamb stock
4 whole Cardamom pods
6 ripe Plum tomatoes (Copped)>
1 liter Water
A pinch Ground nutmeg
5 Gms Ground cumin
2 Large Onions (Copped roughly)
1 bunch Fresh coriander leaves
4 large Lamb shanks trimmed and tied with a twine
1 pinch Saffron strand
25 ml Vegetable oil
Method….
~ Pre heat the oven to 350f
~ Whisk, a third of the yoghurt in a bowl, add a pinch of ground cumin and mix the chopped mint .Keep refrigerated.
~ Dust the Lamb shanks with Chilli powder, ground coriander, ginger and cumin.
~ Pour the vegetable oil in a roasting pan.
~ Place the Lamb shanks in the pan and brown them carefully without splashing any hot oil.
~ Transfer the Shanks to a plate and keep aside.
~ Brown the onion, add ¾ of the copped tomatoes and soften them. Add the spices, saffron strands and yoghurt to the sauce and top it up with the lamb stock and water.
~ Return the Lamb shanks to the pan, cover with a tin foil and cook in the pre heated oven .Cook for 6 hours so that the lamb falls off the bone.
~ For the Bombay crushed potatoes….Heat some oil in a pan, cook off the ground cumin, and turmeric powder, add rest of the tomatoes. Add the boiled new potatoes and coat them generously with the spiced tomatoes. Crush the spiced potatoes and keep warm.
To serve…
Place a generous amount of the Bombay crushed potatoes in the centre of the plate. Spoon the Tender Lamb shank on top of the potatoes and ladle a generous spoonful of sauce around. Serve hot with some soothing mint yoghurt.
Bon appétit
To sample dishes like this for yourself, book your table in the Harbourside Restaurant by calling us on 01326 312440 or email reception@greenbank-hotel.co.uk
