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Photo of Rogan josh lamb shanks by WW

Rogan josh lamb shanks

Total Time
1 hr
15 min
45 min
Create a dinner dish that combines ingredients from different cuisines. These lamb shanks are given a delicious Indian twist with this flavour packed Rogan josh sauce.


Olive oil

1 tbs

Lamb shank meat, off the bone, raw

700 g, (Buy 4 x 220g)

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Indian curry paste

100 g, Rogan Josh

Canned diced tomatoes

400 g

Butternut pumpkin

500 g, cut into 3cm pieces

Baby spinach

75 g

Fresh coriander

½ cup(s), chopped

Plain or natural yoghurt, low-fat, no added sugar

cup(s), (95g)


  1. 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.
  2. 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.
  3. 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.
  4. Release pressure and remove lid. Stir in spinach and half the coriander. Serve with yoghurt and top with remaining coriander.


SERVING SUGGESTION: Steamed green beans, plus steamed basmati rice.