Rogan josh of lamb shanks, vegetable pilaf rice with almonds and south Indian pineapple salsa Recipe

Slow cooked rogan josh of lamb shanks served with a vegetable pilaf rice and a pineapple salsa.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the meat
  • Lamb shank(s) : 6 whole
  • Green cardamon pods : 5 whole
  • Fresh ginger : 10 g
  • Sunflower oil : 10 ml
  • Onion(s) : 0.5 whole
  • Garlic clove(s) : 6 whole
  • Red chilli powder : 0.5 tbsp
  • Fennel seed(s) : 10 g
  • Ground coriander : 10 g
  • Tomato(es) : 8 whole
  • Chicken stock : 1000 ml
  • Tomato puree : 30 g
  • For the garnish(es)
  • Basmati rice : 300 g
  • Onion(s) : 0.5 whole
  • Flaked almonds : 100 g
  • Chicken stock : 450 ml
  • Red pepper(s) : 0.5 whole
  • Yellow pepper(s) : 0.5 whole
  • Ground turmeric : 5 g
  • Garam masala : 10 g
  • Green cardamon pods : 4 whole
  • Cinnamon stick(s) : 0.5 whole
  • Stick(s) of lemongrass : 0.5 whole
  • Whole egg(s) : 6 whole
  • For the vinaigrette
  • Pineapple : 0.5 whole
  • Green chilli(s) : 1 whole
  • Red chilli(s) : 1 g
  • Fresh coriander : 0.25 bunch
  • Freshly ground black pepper : 3 Turn
  • Fine salt : 2 pinch(es)
  • Red onion(s) : 0.5 whole


  • 1. PART ONE

    Place the lamb shanks in a large saucepan and cover with water. Add a few pinches of salt to the water and then bring to the boil. Once boiling, remove the lamb from the water and discard the liquid.

    Peel and dice the onions, garlic and ginger. Sweat the onions with a little oil in a deep pan. Once they start to soften, add the ginger and the garlic. Add the hard spices and cook until the onions are golden brown before adding the soft spices. Cook for a further couple of minutes and then add the chopped tomatoes.

    Heat a second pan and colour the lamb shanks on all sides. Transfer the lamb shanks to the pan with the sauce and coat the meat with the sauce. Cook for 4-5 minutes and then add the chicken stock. Bring to the boil and simmer for approximately 1 and a half hours.

  • 2. PART TWO

    Preheat the oven 180'C.

    Peel and dice the onion. Cut the peppers in half, remove the seeds and dice the flesh. Chop the lemongrass into fine slices.

    Sweat the onions in a little oil until golden brown. Add the peppers and the lemongrass and cook for 3-5 minutes before adding the soft spices, cardamon and the cinnamon stick. Stir for a few minutes and then add the rice. Stir for a couple more minutes and then add the chicken stock. Bring to the boil and cook over a slow heat for about 20 minutes until the rice is cooked.

    Cook the eggs in boiling water for 8 minutes and then allow to cool before peeling.

    Toast the almonds in the oven for 5 minutes until golden brown.

    Fold the almonds through the rice just before serving.


    Peel the pineapple, cut into quarters and remove the tough core before dicing into small cubes. Cut the chillis in half, remove the seeds and finely dice. Peel and dice the red onions. Fine chop the fresh coriander.

    Place in a bowl and add all of the remaining ingredients. Mix well and leave to marinate.

    To serve: cut the boiled eggs into quarters. Plate the rice using a serving ring. Place a generous spoonful of the pineapple salsa on top of the rice and then add the egg. Sprinkle with fresh coriander and then add the lamb shank to the plate, making sure to add lots of the sauce.

Chef's tip

«Adjust the amount of chilli in this recipe according to taste, add more to give the rogan josh a little extra kick!»

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