Lamb Shank Rogan Josh

• 2 teaspoons fresh ginger, finely grated
• 3 garlic cloves, crushed
• 2 teaspoons turmeric
• 3 bay leaves
• 4 lamb shanks, trimmed
• 1 1/4 tablespoons fennel seeds
• 6 cardamom pods, crushed to release seeds
• 1/3 cup sunflower oil
• 1 onion, thinly sliced
• 1/2 teaspoon ground ginger
• 6 -8 small red chilies (or to taste)
• 100 g cottage cheese
• 200 g tomatoes, chopped
• coriander sprig, to garnish

1. Preheat oven to 180u0b0C.
2. Mix fresh ginger, garlic, turmeric and bay leaves in a large bowl.
3. Add lamb, toss to coat well, then stand at room temperature while you make the sauce.
4. Grind fennel and cardamom seeds in a mortar and pestle.
5. Heat 2 tablespoons oil in a frypan over medium heat. Cook onion, stirring for 6 minutes or until softened.
6. Add all ground spices and stir for a further 5 minutes or until the mixture is aromatic.
7. Set aside to cool slightly, then puree to a coarse paste in a blender or processor with chilli, cheese, tomatoes and remaining 2 tablespoons of oil.
8. Place lamb and its spice mix in a heavy-based, lidded casserole or large saucepan.
9. Add the paste and enough water to cover meat (about 300ml).
10. Stir to combine, then cover surface closely with a sheet of wet baking paper and foil to hold moisture.
11. Cover with the lid, then bake in oven for 1 1/2 hours, stirring from time to time, until the lamb is very tender.
12. Garnish with coriander and serve.

fresh ginger, garlic, turmeric, bay leaves, lamb shanks, fennel seeds, cardamom pods, sunflower oil, onion, ground ginger, red chilies, cottage cheese, tomatoes, coriander sprig

Taken from www.food.com/recipe/lamb-shank-rogan-josh-316616 (may not work)