Recipe for Spicy Lamb Rogan Josh with mint mayonnaise and yellow rice


Spicy Rogan Josh:
1kg lamb shoulder, cubed
2 red onions, sliced
1 tsp. garlic
½ tsp. ginger
2 cups chicken stock
1 Tbsp. paprika
1 Tbsp. cayenne pepper
2 tsp. turmeric
1 can tomato puree
1 tsp. garlic, crushed
1 tsp. cinnamon
2 bay leaves
1 cup Greek yoghurt
2 Tbsp. olive oil

For the yellow rice:
½ tsp cumin
2 cups Tastic Basmati Rice
4 cups water
2 Tbsp. butter

For the mint mayonnaise:
1 cup Crosse and Blackwell Salad Cream
40g fresh mint
Salt and pepper to taste

How to
For the Rogan Josh: In a large pot, season and fry the lamb cubes on a high heat until browned. Remove the lamb from the pot and place aside.

In the same pot, add oil and fry the onions until browned. Then add the ginger, garlic, paprika, cayenne pepper, cinnamon, half the turmeric and bay leaves. Cook for 2 minutes.

Add the tomato puree and the yoghurt and chicken stock.

Simmer then add the lamb and cover partially with the lid. Leave to simmer for about an hour while the lamb becomes soft and tender.

Season with salt and pepper and remove the bay leaves.

For the rice: to a medium sized pot, add the cumin, turmeric and butter. Allow to melt on a low heat.

Add the Tastic Basmati Rice and mix the spices through. Once coated, add the water and raise the temperature to a high heat. Allow to boil for 5 minutes, then reduce the heat to a low simmer, cover and leave until all the moisture has been absorbed by the rice. Season to taste.

For the Mayonnaise: chop the mint up finely and add to the Crosse and Blackwell Salad Cream, mix through and serve as a side or on top of the Rogan Josh.

Recipe provided by Crosse and Blackwell. Visit their website for more delicious recipe ideas.

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