Recipe for Lamb and Mushroom Rogan Josh – a hearty and delicious dinner
30ml olive oil
700g leg of deboned lamb, cut into chunks
1 onion, chopped
10ml crushed garlic
15ml fresh ginger, grated
45ml Rogan Josh curry paste
1 cinnamon stick
6 cardamom pods, lightly crushed
1 (410g) can tomatoes
15ml tomato paste
250ml lamb or beef stock, hot
350g button mushrooms, thickly sliced
fresh coriander, chopped
rice and sambals
Heat the oil in a large casserole and brown the meat, in batches. Transfer to a plate and set aside.
Return the casserole to the stove and gently fry the onion for 5 minutes.
Add the garlic and ginger and cook for 2 minutes.
Increase the heat and return the lamb to the casserole and add the curry paste, cinnamon stick,
cardamom pods, tomatoes, tomato paste and stock.
Bring to the boil, then simmer, cover and cook for 1 hour.
Heat the oil in the pan and fry the mushrooms, in batches.
Add the mushrooms to the curry and cook for 10 – 20 minutes.
Garnish with fresh coriander and serve with rice and sambals.
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Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.