Lamb Rogan Josh

Feature image is a stock photo
Serves 4

Suitable for freezing (curry only)

Ready in about 2 hours 40 minutes

Low-calorie cooking spray (1 cal per spray)
900g lamb leg steaks, all visible fat removed, cut into large chunks
2 large onions, thinly sliced
3 garlic cloves, finely chopped
2 tsp ground ginger
2 cinnamon sticks (I just used half tsp of ground cinnamon)
5 tbsp curry powder
2 x 400g cans chopped tomatoes
200ml beef stock
2 red peppers, deseeded and cut into chunks
Salt and freshly ground black pepper
350g dried basmati rice
A handful of fresh coriander, finely chopped, to garnish
Fat-free natural yogurt, sprinkled with a pinch of paprika, to serve

1. Place a flameproof casserole dish sprayed with low-calorie cooking spray over a high heat. Fry the lamb in batches for 3-4 minutes each, or until browned, spraying again when needed. Set aside and keep warm.

2. Turn down the heat to medium-low. Add the onions and fry for 10-12 minutes, stirring often. Add the garlic, ginger and cinnamon sticks and stir-fry for 1-2 minutes. Return the lamb to the dish, add the curry powder and stir-fry for 2-3 minutes.

3. Add the tomatoes, stock and peppers, and season. Bring to the boil, then reduce the heat to low, cover and simmer for 2 hours, or until the lamb is tender.

4. When the curry is nearly ready, cook the rice according to the packet instructions. Drain well.

5. Remove the cinnamon sticks and sprinkle the curry with the coriander. Serve with the rice and yogurt.
I did this in the slow cooker , the lamb was delicious ! – in step 3, transfer it to the slow cooker and cook on a low heat for 10 hours. You can also make it ahead and freeze it

Syns per serving:
Extra Easy FREE

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