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Lamb Rogan Josh Recipe

Shopping List:

  • 1kg lamb (cubed)

  • 2 cups plain yoghurt

  • 2 tablespoons crushed garlic

  • 2 tablespoons crushed ginger

  • 2 medium onions (finely chopped)

  • 4 tablespoons sunflower seed oil

  • 2 cups beef stock

  • 5 teaspoons cream (optional)

  • Coriander (garnish)

 

Method:

  • Mix lamb and yoghurt and put aside

  • Heat oil in a deep pan, add whole spices and fry until they change colour (about 2 minutes)

  • Add onions and fry until golden

  • Add garlic and ginger and fry for 1 minute

  • Add spices and fry for 1 – 2 minutes

  • Add meat with yoghurt mix and fry well. 

  • Add Beef stock, 1 cup of water and simmer, stir often until gravy is reduced and add salt to taste

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Optional:

  • Add cream and stir through

  • Serve with plain rice or Roti. Garnish with fresh coriander leaves

 

Serves 4 – 6

lamb rogan josh.jpg

Coriander, Turmeric, Cinnamon, Cloves, Peppercorns, Cardamom, Chilli

Store in a Cool, dry place. May contain traces of Nuts. Made in Australia from Local and Imported Ingredients

Vegan Jackfruit Rogan Josh Recipe

Shopping List:

  • 1 Deelicious Dishes Rogan Josh Spice Mix

  • 4 tins green jackfruit in brine

  • 1 tablespoon blackstrap molasses

  • 1 tablespoon dark miso (Hatcho/Genmai/Mugi) 

  • 1 500g tub natural or coconut yoghurt (vegan)

  • 1 tablespoon coconut oil or other oil

  • 2 medium onions, diced

  • 2 tablespoons each crushed ginger and garlic 

  • 2 cups vegan Massal Beef Style Stock or 1 cube plus water

  • Fresh mint to garnish

  • Rice, cauli-rice or roti to serve

 

Method:

  • The day before, or at least 1 hour before cooking: mix the drained jackfruit with the molasses, miso, half the tub of yoghurt and the spice powder (not the whole spices) in the rogan josh mix. Chill overnight or for 1 hour.

  • Heat a large pan with the coconut oil and fry the whole spices (included in spice mix) until fragrant. Add the onions and sauté until soft. Add the garlic and ginger then the jackfruit with all the marinade. Add the liquid stock or 1 cube plus 2 cups water.

  • Cook for 15-20 minutes or until hot through. Check seasoning and add extra salt if needed.

  • Meanwhile steam your rice or pan fry your roti. Serve topped with extra yoghurt and coriander.


Can also be made with diced tofu or tempeh.

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Special thanks to Lara Lynch at Wholefood Merchants in Ferntree Gully for this recipe

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