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Ingredients
| sour cream: 2/3 cup |
| all-purpose flour (unsifted): 1 Tbl |
| chili powder: 1/2 tsp |
| coriander seed: 1 tsp (grounded) |
| ground ginger: 1/2 tsp |
| chicken bouillon: 2 cubes |
| cardamom: 4 g (whole) |
| red tomatoes (chopped): 2 cups |
| water: 1 cup |
| ground nutmeg: 1/2 tsp |
| Kosher salt: 1 tsp |
| black pepper: 1 tsp |
| cornstarch: 2 Tbl |
| water: 1/4 cup |
| onions: 1 (chopped) |
| lamb - foreshanks: 900 g |
| carrots: 15 oz |
| white potatoes: 15 oz |
| white mushrooms (sliced): 1 cup |
Rogan Josh, Lamb Shanks
Credit: allrecipes.com
User rating:
-
Prep Time
40 min -
Cook Time
420 min -
Servings
2 serving(s)
Tags
Directions
- Stir the sour cream and all-purpose flour together in a small bowl until smooth and set aside. In a separate small bowl, mix together the cornstarch and water to make a paste.
- Combine the chili powder, coriander, ginger, bouillon cubes, cardamom, tomatoes, water, nutmeg, salt and pepper in a medium saucepan; bring to a boil over high heat. Slowly add the cornstarch paste to the tomato mixture, stirring constantly; simmer for 2 minutes. Remove the saucepan from the heat and slowly stir in the sour cream and flour mixture.
- Arrange the onions across the bottom of a slow cooker, lay the shanks on top of the onions and pour the prepared tomato mixture over the meat. Place the carrots, potatoes and mushrooms on top of the sauce.
- Cover and cook in the slow cooker on High for 8 hours.