Lamb Rogan Josh
Serves: 6
Prep time: 15 minutes
Cook time: 35 minutes
2 ½ serves per portion
Recipe courtesy of Lindsey Nash, Country Kitchens team
Ingredients:
- 500g lamb, diced into 2cm cubes
- 3 tablespoons rogan josh curry paste
- 2 tablespoons natural yoghurt
- 1 large onion, diced2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 3cm piece fresh ginger, grated
- 400g can diced tomatoes
- 2 potatoes, diced
- 250mL water
- ½ tablespoon cornflour
- 2 cups green beans, trimmed and halved
To serve:
- Brown rice
- Roti
- Plain yoghurt
Method:
- MARINATE lamb with 2 tablespoons of the rogan josh curry paste and yoghurt for two hours in the fridge.
- HEAT saucepan on medium heat until hot then add oil and onion. Cook until onion has softened, about 5 minutes. Add the garlic, ginger and remaining curry paste and cook for a further 1-2 minutes fragrant.
- ADD lamb to pan and sear until outside is brown.
- ADD tomatoes, potatoes and water. Bring to the boil then reduce heat and simmer for 20 minutes.
- MIX cornflour with equal parts water and stir until combined. Add the cornflour paste and green beans to the curry. Simmer for a further 10-15 minutes until green beans are tender.
- SERVE with rice or roti bread and a dollop of natural yoghurt.
What's Great About It:
Rogan Josh is one of the many popular curries found at most Indian takeaway restaurants. It originates from the Kashmiri region, consisting of a combination of intense spices in a creamy tomato sauce. We have added extra vegetables to our recipe to help you meet your recommended five serves a day!
