Quick & Easy

Lamb rogan josh

lamb rogan josh
2H 30M
2H 50M



1.Set aside leaves from coriander; cover, refrigerate.
2.In a large saucepan, heat 1 tablespoon of the oil over high heat; cook lamb, in batches, for about 2-4 minutes, or until well browned. Remove from pan.
3.Reduce heat to medium; cook onion and garlic, stirring, for about 4 minutes, or until onion softens. Stir in coriander stems and roots. Add paste; cook, stirring, for about 2 minutes, or until fragrant. Add lamb, puree and the water; stir to combine. Bring to the boil; simmer, covered, for 1½ hours.
4.Add kumara to pan. Cover mixture; simmer for about 30 minutes, or until lamb and vegetables are tender. Stir chickpeas into pan with spinach and coriander leaves. Season to taste before serving.

You can also cook this recipe in a 180°C (160°C fan-forced) oven for about 2 hours. Freeze individual portions of cooled curry in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.


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