Lamb Rogan Josh Curry

lamb rogan josh

lamb rogan josh

Lamb Rogan Josh Curry can be made as mild or as spicy as you like, depending on the amount of chili used. This recipe serves 4 and has 3 syns per portion due to the oil used. Here we have served the rogan josh with some boiled rice, home made dips and tandoori chicken to make a full Indian meal.

  • 400g lamb steak with visible fat removed and then cut in to 2cm cubes.
  • 400g onions sliced.
  • 200g tomatoes chopped.
  • 1, 2 or 3 chili peppers finely chopped, depending on how hot you like your curry.
  • 2 garlic cloves crushed.
  • 1 inch ginger finely chopped.
  • 1 tablespoon of tomato puree.
  • 1 teaspoon each of: turmeric, garam masala, corriander, cumin – or – 1 desert spoon of curry powder.
  • salt and pepper.
  • 1 or 2 table spoons of vegetable oil (we used cold pressed rapeseed oil).
  1. Place a large wok on high heat and add the oil.
  2. Add the onions to the wok and cook on a high heat for about 10 minutes until the onions have browned a little. Keep stirring to ensure they do not burn.
  3. Add the chili, ginger and garlic and cook for a minute or two more.
  4. Add the lamb and continue to cook for a minute or two, mixing to ensure all pieces get a little browned.
  5. Add the dry spices and season with salt and pepper. Mix well to ensure all pieces of lamb are coated with the spices.
  6. Add the tomatoes and tomato puree and mix well.
  7. You may need to add a little hot water if the mix is too dry, reduce heat down to a slow simmer and continue to cook for a few more minutes with the lid on.
  8. Remove from the heat and allow to rest for a few minutes before serving with plain boiled rice.
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