Photo of Rogan josh lamb shanks by WW

Rogan josh lamb shanks

11
11
11
SmartPoints® value per serving
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Moderate
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.

Ingredients

olive oil

1 tbs

lean lamb shank

700 g, (Buy 4 x 220g)

brown onion

1 medium, finely chopped

garlic

2 clove(s), crushed

Patak's Paste, Rogan Josh

100 g, (1/3 cup)

canned diced tomatoes

400 g

pumpkin, butternut, raw

500 g, cut into 3cm pieces

baby spinach leaves

75 g

fresh coriander

½ cup(s), chopped

low-fat natural yoghurt

cup(s), (95g)

Instructions

  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.

Notes

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

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