Leftover Lamb Rogan Josh
30 - 45 mins
Intermediate
Servings
6
This delicious curry can be made using cubes of leftover lamb from your Sunday roast.
Freezable
Yes
Dairy free
Ingredients
2 tbsp. oil
2 red onions, chopped
2 tsp. Schwartz Garlic Mill or 2 garlic cloves, crushed
1 tsp. Schwartz Turmeric
1/2 tsp. Schwartz Chillies Crushed
1 tbsp. Schwartz Medium Curry Powder
1 tbsp. Schwartz Ground Coriander
1 tsp. tomato purée
450g lamb shoulder, diced
200ml (7 fluid oz) water
4 tomatoes, quartered
Juice of 1 lemon
1 tbsp. Schwartz Coriander Leaf
Schwartz Sea Salt to season
Pilau rice to serve
Instructions
Heat the oil in a large heavy-based saucepan, add the onions and Garlic and cook for 10 minutes.
Add the Turmeric, Crushed Chillies, Medium Curry Powder, Ground Coriander and the tomato purée and cook for a further minute.
Add the diced lamb, water, tomatoes, lemon juice and Coriander.
Simmer for 15 minutes, then season to taste and serve with Pilau rice.
