3 tbsp sunflower oil
4 lamb shanks
2 medium onions, sliced
4 tbsp rogan josh paste
400g tin chopped tomatoes
400ml lamb stock
150g cherry tomatoes
½ small bunch of coriander
basmati or pilaf rice, to serve
- Heat the oven to 190°C. Put 2 tbsp oil and the lamb shanks in a large frying pan and fry over a medium heat for 8 to 10 mins, turning occasionally to ensure browning on all sides.
- Put the lamb, onion, curry paste, tomatoes and stock into a large ovenproof casserole dish. Cover with a tight-fitting lid and cook in the oven for 2½ hrs. Add the cherry tomatoes for the last 30 mins.
- Scatter the shanks with freshly chopped coriander, then serve with some fluffy basmati or pilaf rice.