Lamb Rogan Josh
Tilda® Extra Long Grand Basmati rice is the perfect accompaniment to this delicious curry. Replace lamb with baby new potatoes, carrots, and cauliflower for a tasty vegetarian version.
- 31 - 60 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 cup Tilda® Extra Long Grand Basmati
- 10½ oz lamb leg steaks, cut into bite-sized pieces
- 2 Tbsp rogan josh paste
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 1 Tbsp ginger, grated
- ½ tsp nigella seeds, toasted (also called black onion seeds)
- 1 cup tomatoes, canned, diced
- ½ cup water
- 1 large tomato, quartered
- ½ tsp salt
- ¼ tsp pepper
How to make Lamb Rogan Josh
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Marinate the lamb in the paste for 10 minutes.
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Heat the oil in a large pan and add the onions, garlic, and ginger. Fry for about 5 minutes to soften.
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Add the marinated lamb and fry for 5 minutes to seal.
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Add the chopped tomatoes, nigella seeds, and water, simmer for 15–20 minutes until the lamb is tender.
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While lamb is simmering, cook one cup of rice according to package directions, reserve covered.
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Add the fresh tomato quarters and salt and pepper to the lamb, and heat for an additional 3 minutes. Serve hot with basmati rice.
