Rogan josh lamb shanks
Lamb shank meat, off the bone, raw
700 g, (Buy 4 x 220g)
1 medium, finely chopped
2 clove(s), crushed
Indian curry paste
100 g, Rogan Josh
Canned diced tomatoes
500 g, cut into 3cm pieces
½ cup(s), chopped
Plain or natural yoghurt, low-fat, no added sugar
⅓ cup(s), (95g)
- Heat oil in a 6L (24-cup) pressure cooker over medium-high heat. Cook lamb shanks, in 2 batches, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate.
- Add onion and cook, stirring, for 3-4 minutes or until softened. Add garlic and curry paste and cook, stirring, for 1 minute or until fragrant.
- Add tomatoes and 1/2 cup (125ml) water. Return lamb shanks to cooker. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 25 minutes. Release pressure using the pressure release method. Remove lid. Add pumpkin and secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 5 minutes.
- Release pressure and remove lid. Stir in spinach and half the coriander. Serve with yoghurt and top with remaining coriander.