Lamb Rogan Josh
1 tbsp sunflower oil
4 x 300g/11oz lamb shanks
2 onions, sliced
4 garlic cloves, crushed
1 tbsp grated fresh root ginger
1 cinnamon stick, halved
8 cardamom pods, crushed
4 tbsp medium-hot curry paste
2 tbsp plain (all-purpose) flour
2 tbsp tomato paste
2 tsp caster (superfine) sugar
500g/1lb 2oz tomatoes, chopped
600ml/1 pint/2½ cups lamb stock
salt and ground black pepper
boiled rice to serve
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Heat the oil in a frying pan, add the lamb shanks and cook over a medium heat for 10 minutes, turning until browned all over. Transfer to an ovenproof casserole.
3 Add the onions to the pan and cook over a low heat for 5 minutes or until they start to turn golden. Stir in the garlic, ginger, cinnamon and cardamom. Mix in the curry paste and cook for 1 minute.
4 Mix in the flour, tomato paste and sugar, then stir in the tomatoes and stock. Season with salt and pepper, bring to the boil and pour over the lamb. Cover the dish and cook in the oven for 2 hours or until the lamb is tender.
5 Cool and freeze, or serve immediately with boiled rice.