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• 2/3 cup sour cream
• 1 tablespoon all-purpose flour
• 1/2 teaspoon chili powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 2 cubes chicken bouillon
• 4 whole cardamom pods, broken
• 1 (14.5 ounce) can diced tomatoes
• 1 cup water
• ground nutmeg to taste
• salt and ground black pepper to taste
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 large onion, cut into wedges
• 2 lbs lamb shanks or beef short ribs or other meat
• 1 (15 ounce) can carrots, drained
• 1 (15 ounce) can whole new potatoes, drained
• 1/2 pound button mushrooms, quartered (optional)

1. Stir the sour cream and all-purpose flour together in a small bowl until smooth and set aside. In a separate small bowl, mix together the cornstarch and water to make a paste.
2. Combine the chili powder, coriander, ginger, bouillon cubes, cardamom, tomatoes, water, nutmeg, salt and pepper in a medium saucepan; bring to a boil over high heat. Slowly add the cornstarch paste to the tomato mixture, stirring constantly; simmer for 2 minutes. Remove the saucepan from the heat and slowly stir in the sour cream and flour mixture.
3. Arrange the onions across the bottom of a slow cooker, lay the shanks on top of the onions and pour the prepared tomato mixture over the meat. Place the carrots, potatoes and mushrooms on top of the sauce.
4. Cover and cook in the slow cooker on High for 8 hours.

If cooking in the oven, bake at 350 degrees F (175 degrees C) in a covered dish for 2 1/2 hours.

Brown the lamb shanks well before placing in tomato mixture. Browning helps melt excess fat and enhances the flavor. –When done cooking, cool and refrigerate overnight. Skim the excess fat from the surface, then reheat. It tastes even better the second day. Love the spice combo. It really makes the dish sing.

source: http://allrecipes.com/Recipe/Rogan-Josh-Lamb-Shanks/Detail.aspx

tags: Indian