Indian spice meets live fire smoke.

PREP THE LAMB SHANKS

Coat the lamb shanks in vegetable oil, then season generously with salt and pepper. Set up your Kadai with the Lid for indirect cooking, maintaining a steady temperature of around 120°C. For extra flavour, add a couple of chunks or handfuls of fruit wood chips.

SMOKE THE LAMB

Place the lamb shanks on the Kadai and cook for 1.5–2 hours, or until the internal temperature reaches 70–75°C. Remove from the fire and set aside while you prepare the Rogan Josh curry base.

BUILD THE CURRY BASE

Melt the ghee in a Cooking Bowl over medium heat. Add the cinnamon stick, cardamom pods, and cloves, cooking for 1–2 minutes until aromatic.

COOK THE AROMATICS

Add the chopped onion and cook for 6–8 minutes until soft and translucent. Stir in the garlic and ginger, cooking for another minute.

TOAST THE SPICES

Add the Rogan Josh spice mix and cook for 1 minute, stirring continuously to release the flavours.

SIMMER THE SAUCE

Pour in the tomato passata and a pinch of salt, then add the chicken stock. Stir well to combine.

ADD THE LAMB

Place the smoked lamb shanks into the curry, ensuring they are submerged. Bring to a gentle simmer.

SLOW COOK

Cover with a Cloche and cook for 1.5–2 hours over a low to medium flame, stirring occasionally, until the lamb is fork-tender and the internal temperature reaches 95–99°C.

FINISH THE CURRY

If the sauce is too thin, remove the lid and simmer for 10 minutes to reduce slightly. Remove from heat and stir in the yogurt to create a silky finish.

SERVE

Transfer the lamb shanks to a serving bowl or platter, spoon over the rich Rogan Josh gravy, and garnish with coriander, ginger, and red chilli. Serve with steamed basmati rice for a complete fire-cooked feast.