Lamb Rogan Josh with Coriander Raita
Lamb Rogan Josh with Coriander Raita

At a glance
Preparation time 20 minutes
Cooking time 60 – 80 minutes
Serves 4

1 tablespoon vegetable oil  
1kg lean lamb, cut into 2cm pieces 
2 brown onions, chopped 
3 garlic cloves, crushed 
1 tablespoon grated fresh ginger    
½ cup Rogan Josh curry paste
400g can diced tomatoes
Sea salt
1/2 cup Jalna Greek Yoghurt 
1/4 cup mint, chopped 
Cooked basmati rice, mango chutney & pappadums, to serve

Coriander Raita

1 cup Jalna Greek Yoghurt
1 garlic clove, crushed
2 tablespoons chopped coriander 
1 teaspoon ground cumin
1 tablespoon lemon juice
Salt and cracked black pepper

  • Make Raita by combining all ingredients in a small bowl.
  • Heat oil in a large saucepan over moderately high heat.
  • Add one-third of the lamb to saucepan and cook 2 - 3 minutes or until browned all over. Remove. Repeat twice with remaining lamb. Remove lamb from saucepan.
  • Reduce heat to medium and cook onion and garlic for 4 minutes or until soft, stirring occasionally.
  • Stir in ginger and curry paste and cook 2 minutes, stirring occasionally.
  • Add tomatoes and simmer for 5 minutes. Season with salt to taste.
  • Add the lamb and stir until coated. Cover and cook over low heat for 45-60 minutes or until lamb is tender.
  • Stir in yoghurt and mint and remove from heat.
  • Combine remaining yoghurt and coriander. Season with salt and pepper. Serve curry with rice and mango chutney and pappadums on the side.

Notes: Meat can be marinated in yoghurt before cooking for added tenderness.
Add canned lentils to curry and heat through or add 1/2 cup dried lentils and 1 cup water and cook with the curry.

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