
Lamb Rogan Josh
Rated 5.0 stars by 2 users
Category
Main Course
Servings
3
Prep Time
5 minutes
Cook Time
25 minutes

Ingredients
- 450-500g diced lamb (you can also use mutton)
- 50ml olive oil
- Half a capsicum (any colour)
- 1 green chilli (optional)
-
1 jar Handi Tarka base
- 1 tomato cut into slices or 5 cherry tomatoes cut into halves
- Half an onion cut into rings
- Coriander to garnish
Directions
- Heat the oil in a pan and fry the lamb for 3-4 minutes until sealed
- Add the jar of Handi Tarka base. Fill the jar with water and add this to the pan. Stir into the meat, bring to the boil and simmer on a low heat with the lid on for 25 minutes. Stir every few minutes to ensure the meat doesn't stick to the base of the pan. If using mutton, add a little more water half way through and continue simmering for an extra 10 minutes.
- Add the sliced capsicum (and chopped chillies if you like it hot). If the sauce is getting too thick at this point, add a splash of water. Cook for a further 3-4 minutes.
- In a separate frying pan, fry the onion rings and tomatoes in a drizzle of oil for 3-4 minutes until they begin to brown.
- Serve the curry in a bowl and top with the fried onions, tomatoes and a sprinkle of coriander.
- Best served with fresh, hot chapattis. Delectable!
Recipe Video
Recipe Note
You can also use mutton for this dish!