Lamb Shank Rogan Josh - cooking recipe

Ingredients

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

Preparation

Preheat oven to 180\u00b0C.
Mix fresh ginger, garlic, turmeric and bay leaves in a large bowl.
Add lamb, toss to coat well, then stand at room temperature while you make the sauce.
Grind fennel and cardamom seeds in a mortar and pestle.
Heat 2 tablespoons oil in a frypan over medium heat. Cook onion, stirring for 6 minutes or until softened.
Add all ground spices and stir for a further 5 minutes or until the mixture is aromatic.
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.
Place lamb and its spice mix in a heavy-based, lidded casserole or large saucepan.
Add the paste and enough water to cover meat (about 300ml).
Stir to combine, then cover surface closely with a sheet of wet baking paper and foil to hold moisture.
Cover with the lid, then bake in oven for 1 1/2 hours, stirring from time to time, until the lamb is very tender.
Garnish with coriander and serve.