 |
 |
|
|
|
|
|
|
|
 Rate Recipe |
 |
A moderately spicy dish from the Herdsman Foods of the World. Filling and easy to prepare.
|
|
|
| Customer Rating:
|
|
|
|
|
|
|
|
|
|
Four- French cut Lamb shank
3 tbsp olive oil
3 brown onions roughly chopped
1 batch Rogan Josh paste
1L beef stock
1 jar pasta sauce
½ cup yoghurt
1 bay leave
Few stalks Italian parsley
¼ Pumpkin Jap pieces
1 - ½ cup Arborio rice
Rogan Josh Paste
• 4 cloves crushed garlic
• 3cm ginger crushed into pieces
• 3 chopped red chili
• 1 cinnamon stick
• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 8 cardamom pods
• 1 teaspoon black pepper corns
• 3 tbsp paprika
• ¼ cup olive oil
• Grind mixture until smooth
|
|
|
|
|
|
|
|
|
|
Slowly pre heat your pressure cooker until just hot. Meanwhile season lamb shank with salt & pepper then brown them off 3 at one time or until the red juice of the marrow is just seen oozing out. Set them aside as you finish the rest of them off, set aside and keep warm. Caramelize the onions in olive oil add Rogan Josh curry paste and cook out until fragrant. Deglaze with beef stock, scraping the bottom removing all the juices. Pop in the shanks, pasta sauce and herbs then full pressure on low heat for 35 minutes. Release pressure using the water method, then remove shanks and allow them to cool down before slicing. Stir in pumpkin and rice, lock up pressure cooker to full pressure and cook for 4 minutes @ full pressure. Remove from heat and let stand for 20 minutes so the rice can finish off cooking.
|
|
|
|
|
|
| | |
|
.jpg&it=1)
