Quick lamb rogan josh

Name: Quick lamb rogan josh
Prep time: 5 min
Cook time: 25 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 8 lamb leg steaks, cut into chunks; 3 tbsp rogan josh curry paste; 227g can tomatoes; 100ml chicken stock, hot; 100ml natural yogurt; Handful fresh coriander, chopped

Easy
August 2009

Easy
August 2009

Serves 4
Takes 5 minutes to make and 20-25 minutes to cook

When time is of the essence, this speedy lamb curry can be ready in 30 minutes but, if you do have time, you can let the curry bubble away for up to an hour (see tips) for extra tender meat.

For something more spectacular, try our rogan josh-braised chicken; a great alternative to a Sunday roast.

Gluten-free recipes

Nutrition: per serving

Calories: 349kcals
Fat: 21g (6.5g saturated)
Protein: 34.2g
Carbohydrates: 6.6g (5g sugars)
Salt: 0.9g

Nutrition: per serving

Calories: 349kcals
Fat: 21g (6.5g saturated)
Protein: 34.2g
Carbohydrates: 6.6g (5g sugars)
Salt: 0.9g

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Ingredients

2 tbsp olive oil
1 onion, chopped
8 lamb leg steaks, cut into chunks
3 tbsp rogan josh curry paste
227g can tomatoes
100ml chicken stock, hot
100ml natural yogurt
Handful fresh coriander, chopped

2 tbsp olive oil
1 onion, chopped
8 lamb leg steaks, cut into chunks
3 tbsp rogan josh curry paste
227g can tomatoes
100ml chicken stock, hot
100ml natural yogurt
Handful fresh coriander, chopped

Method

Heat the oil in a large frying pan over a medium-high heat and fry the onion for 5 minutes until starting to colour. Add the lamb and brown all over, then stir in the curry paste and cook for a couple of minutes more.
Stir in the tomatoes and stock, season well and simmer for 10-15 minutes until you have a thick sauce. Stir in the yogurt and coriander and serve with naan breads or rice.

Method

Heat the oil in a large frying pan over a medium-high heat and fry the onion for 5 minutes until starting to colour. Add the lamb and brown all over, then stir in the curry paste and cook for a couple of minutes more.
Stir in the tomatoes and stock, season well and simmer for 10-15 minutes until you have a thick sauce. Stir in the yogurt and coriander and serve with naan breads or rice.