Recipes
Lamb rogan josh
Slow-simmered in a fragrant tomato sauce, this succulent curry is meaty and aromatic
Slow-simmered in a fragrant tomato sauce, this succulent curry is meaty and aromatic
(57 votes)
Cook: 2 Hours 30 Mins
Serves: 6
Price: 95p per serving
Nutritional Information
Each 232g serving contains
Energy
942kj
225kcal
942kj
225kcal
11%
Fat
11.6g
11.6g
Med
17%
17%
Saturates
3.5g
3.5g
Med
18%
18%
Sugars
6.7g
6.7g
Med
7%
7%
Salt
0.28g
0.28g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
406kj/97kcal
Typical energy values per 100g:
406kj/97kcal
Ingredients
2tbsp rapeseed oil
2 onions, chopped
2 cloves garlic, crushed
2cm piece ginger, peeled and finely chopped
1tsp chilli flakes
2tsp garam masala
4 whole cloves
4 cardamom pods
550g Simply Cook from Frozen Diced Lamb
400g tin chopped tomatoes
2 bay leaves
100ml Asda Fat Free Natural Yogurt
Method
1
Heat the oil in a large pan over a medium heat, add the chopped onions and cook for 8-10 mins until browned. Add the garlic, ginger and chilli flakes and cook for a further 2 mins. Remove from the pan with a slotted spoon and set aside
2
Add the garam masala, cloves and cardamom pods to the pan and fry for 2-3 mins until fragrant.
3
Return the onion mixture to the pan, add the frozen lamb and stir well. Add the tomatoes, bay leaves and 300ml water then bring to a simmer. Reduce the heat, cover loosely with a lid and cook for 2 hrs. Stir the mixture occasionally and top up with a little more water if it is drying out.
4
Turn off the heat, remove the whole spices from the mixture and stir in the yogurt before serving.