Rogan Josh

Serves: 4
Preparation Time: 5
Cooking Time: 105


1 tbsp olive oil
1 kg diced lamb
2 brown onions, peeled, halved, diced
1 tsp ginger, grated
2 cloves garlic, crushed
1 tbsp yellow curry paste
1 x 400 g can diced tomatoes
500 ml (2 cups) Campbell’s Real Stock - Beef


1. Heat oil in a large non-stick frying pan over me
dium- high heat. Brown the lamb in 2 batches for 5
or until browned. Remove and set aside.
2. Add onion to the pan cook for 3 minutes, stirrin
g occasionally. Add ginger and garlic, cook for 1 m
inute or
until aromatic. Add curry paste, stirring for 2 min
3. Add diced tomatoes and Campbell’s Real Stock. Br
ing to the boil, cover, lower heat and simmer for 1
and 30 minutes.
4. Serve with rice and pappadums and garnish with c
hopped coriander.


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