Lamb Shanks Rogan Josh
With such a lot of weather about I find the low and slow ever more appealing, not only because I can pop something into the Kamado Joe and leave it unattended for an age, but also because the results are always spectacular writes Sandra Tate…Get your Kamado Joe lit and settled to a sedate 140°C. Place the heat deflector at low level and the grill rack above at high level.
Now as this is going to cook long and slowly I don’t feel the need to mess with browning and cooking things before bringing them together in one pot. Instead peel and slice 2 large onions and place in a deep roasting tray together with 4 lamb shanks, 4 large ripe tomatoes, roughly chopped, 300ml water, 6 cloves peeled & crushed garlic and 2.5cm peeled & grated fresh ginger, 2 tsp salt, a good grinding of black pepper, 1 rounded tbsp paprika, and ½-1tsp red chilli powder. Now briefly fry 2tsp lightly crushed cumin seeds together with 2tsp lightly crushed coriander seeds, 6 cardamom pods, 6 cloves, and 4 dry bay leaves in 3tbsp sunflower oil until they begin to brown and give off a toasty aroma then scrape all this into the oven tray and fold into the mix.
Cover tightly with a double layer of foil and transfer to Kamado Joe, leave for 3 hours then remove the foil and continue to cook for a further 30-45 minutes at a slightly higher temperature, around 170°C, until colouring on the surface and thickened. The lamb should be very tender. Remove from the grill and fold in a packet of precooked black beluga lentils. Check seasoning – you may need a little more salt – and serve with naan bread and thick yoghurt laced with fresh mint leaves. This has to be one of the most comforting dishes I have cooked on Kamado Joe!