Name: Lamb rogan josh
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 10
Ingredients: 1 bunch fresh coriander, leaves reserved, stems and roots, chopped finely; 1 1/2 tablespoon vegetable oil; 1.2 kilogram boned lamb shoulder, cut into 5cm pieces; 2 (300g) medium brown onions, sliced thinly; 4 clove garlic, crushed; 2/3 cup (200g) rogan josh curry paste; 410 gram canned tomato puree; 1 cup (250ml) water; 1 kilogram kumara, cut into 2.5cm (1-inch) pieces; 3 x 400g canned chickpeas (garbanzo beans), drained, rinsed; 150 gram baby spinach leaves; freshly ground black pepper and salt, to season

Lamb rogan josh

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Serves 10

Prep

20M

Cook

2H 30M

Total

2H 50M

Ingredients

1 bunch fresh coriander, leaves reserved, stems and roots, chopped finely

1 1/2 tablespoon vegetable oil

1.2 kilogram boned lamb shoulder, cut into 5cm pieces

2 (300g) medium brown onions, sliced thinly

4 clove garlic, crushed

2/3 cup (200g) rogan josh curry paste

410 gram canned tomato puree

1 cup (250ml) water

1 kilogram kumara, cut into 2.5cm (1-inch) pieces

3 x 400g canned chickpeas (garbanzo beans), drained, rinsed

150 gram baby spinach leaves

freshly ground black pepper and salt, to season

Method

1.Set aside leaves from coriander; cover, refrigerate.

2.In a large saucepan, heat 1 tablespoon of the oil over high heat; cook lamb, in batches, for about 2-4 minutes, or until well browned. Remove from pan.

3.Reduce heat to medium; cook onion and garlic, stirring, for about 4 minutes, or until onion softens. Stir in coriander stems and roots. Add paste; cook, stirring, for about 2 minutes, or until fragrant. Add lamb, puree and the water; stir to combine. Bring to the boil; simmer, covered, for 1½ hours.

4.Add kumara to pan. Cover mixture; simmer for about 30 minutes, or until lamb and vegetables are tender. Stir chickpeas into pan with spinach and coriander leaves. Season to taste before serving.

You can also cook this recipe in a 180°C (160°C fan-forced) oven for about 2 hours. Freeze individual portions of cooled curry in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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