What is the total time required to make Lamb Rogan Josh with potato, minted yoghurt & a roti?

The total time required to make Lamb Rogan Josh with potato, minted yoghurt & a roti is between 50 and 65 minutes.

What are the main ingredients in Lamb Rogan Josh?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey (optional)

What is the nutritional information of Lamb Rogan Josh?

Calories: 1230, Carbs: 153 grams, Fat: grams, Protein: 47.4 grams, Sugar: 31.8 grams, Salt: 1924 grams

How do I prepare Lamb Rogan Josh?

MINTY & ZINGY: In a small bowl mix the coconut yoghurt with ¾ of the chopped mint, some lime juice to taste and a pinch of zest. If it’s too thick, loosen with a splash of water until drizzling consistency. Season and set aside for serving. TIME TO NOM!: Dish up a hearty helping of the Rogan Josh curry, side with the zingy grated carrot and a warm roti. Drizzle over the minted coconut yogurt and finish with a scattering of the remaining mint and crispy onions. Perfection Chef! NEARLY THERE: Once the curry has finished cooking, taste and season if necessary and add a sweetener of choice to taste (optional). Place the grated carrot in a bowl with a squeeze of lime juice and seasoning to taste and set aside. WARMING ROTI: Place a pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a clean tea towel to keep warm. BEGIN THE CURRY: Boil the kettle. Dilute the stock with 500ml of boiling water. Pat dry the lamb with some paper towel and place a pot over a medium-high heat with some oil. When hot, fry the lamb for 2-3 minutes until browning but not cooked through. Add the curry paste to taste, potato chunks, carrot pieces and fry for 2-3 minutes until the mixture is well coated and fragrant. Add in the tomato paste, diluted stock, and bring to the boil. Reduce the heat and simmer for 35-40 minutes until the lamb is tender, the veggies are soft and the sauce is thick. Stir occasionally and remove from the heat on completion.

What should be prepared from my kitchen to make Lamb Rogan Josh?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey (optional)

Lamb Rogan Josh

A beautifully classic lamb curry, filled to the brim with flavour and ease. Quick to prep and quick to eat! Throw it together and leave the flavours to culminate into something utterly gorgeous. Add drizzles of fresh minted coconut yoghurt, a soft, warm roti and a zingy carrot sambal. Come, dig in!

Lamb Rogan Josh

with potato, minted yoghurt & a roti

Hands on Time: 25 - 40 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Carrot
Coconut Yoghurt
Crispy Onions
Fresh Mint
Lamb Shoulder
Lime
Limes
Potato
Spice & All Things Nice Rogan Josh Curry Paste
Tomato Paste
Whole Wheat Roti

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey (optional)

Serves 1

BEGIN THE CURRY
Boil the kettle. Dilute the stock with 250ml of boiling water. Pat dry the lamb with some paper towel and place a pot over a medium-high heat with some oil. When hot, fry the lamb for 2-3 minutes until browning but not cooked through. Add the curry paste to taste, potato chunks, carrot pieces and fry for 2-3 minutes until the mixture is well coated and fragrant. Add in the tomato paste, diluted stock, and bring to the boil. Reduce the heat and simmer for 35-40 minutes until the lamb is tender, the veggies are soft and the sauce is thick. Stir occasionally and remove from the heat on completion.
MINTY & ZINGY
In a small bowl mix the coconut yoghurt with ¾ of the chopped mint, some lime juice to taste and a pinch of zest. If it’s too thick, loosen with a splash of water until drizzling consistency. Season and set aside for serving.
NEARLY THERE
Once the curry has finished cooking, taste and season if necessary and add a sweetener of choice to taste (optional). Place the grated carrot in a bowl with a squeeze of lime juice and seasoning to taste and set aside.
WARMING ROTI
Place a pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a clean tea towel to keep warm.
TIME TO NOM!
Dish up a hearty helping of the Rogan Josh curry, side with the zingy grated carrot and a warm roti. Drizzle over the minted coconut yogurt and finish with a scattering of the remaining mint and crispy onions. Perfection Chef!

Beef Stock - 5ml
Lamb Shoulder - 160g
Spice & All Things Nice Rogan Josh Curry Paste - 15ml
Potato - 200g
Carrot - 240g
Tomato Paste - 15ml
Coconut Yoghurt - 30ml
Fresh Mint - 4g
Lime - 1
Whole Wheat Roti - 2
Crispy Onions - 20ml

Download the Recipe

Serves 2

BEGIN THE CURRY
Boil the kettle. Dilute the stock with 500ml of boiling water. Pat dry the lamb with some paper towel and place a pot over a medium-high heat with some oil. When hot, fry the lamb for 2-3 minutes until browning but not cooked through. Add the curry paste to taste, potato chunks, carrot pieces and fry for 2-3 minutes until the mixture is well coated and fragrant. Add in the tomato paste, diluted stock, and bring to the boil. Reduce the heat and simmer for 35-40 minutes until the lamb is tender, the veggies are soft and the sauce is thick. Stir occasionally and remove from the heat on completion.
MINTY & ZINGY
In a small bowl mix the coconut yoghurt with ¾ of the chopped mint, some lime juice to taste and a pinch of zest. If it’s too thick, loosen with a splash of water until drizzling consistency. Season and set aside for serving.
NEARLY THERE
Once the curry has finished cooking, taste and season if necessary and add a sweetener of choice to taste (optional). Place the grated carrot in a bowl with a squeeze of lime juice and seasoning to taste and set aside.
WARMING ROTI
Place a pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a clean tea towel to keep warm.
TIME TO NOM!
Dish up a hearty helping of the Rogan Josh curry, side with the zingy grated carrot and a warm roti. Drizzle over the minted coconut yogurt and finish with a scattering of the remaining mint and crispy onions. Perfection Chef!

Beef Stock - 10ml
Lamb Shoulder - 320g
Spice & All Things Nice Rogan Josh Curry Paste - 30ml
Potato - 400g
Carrot - 480g
Tomato Paste - 30ml
Coconut Yoghurt - 65ml
Fresh Mint - 8g
Lime - 1
Whole Wheat Roti - 4
Crispy Onions - 40ml

Download the Recipe

Serves 3

BEGIN THE CURRY
Boil the kettle. Dilute the stock with 750ml of boiling water. Pat dry the lamb with some paper towel and place a pot over a medium-high heat with some oil. When hot, fry the lamb for 3-4 minutes until browning but not cooked through. You may need to do this step in batches. Add the curry paste to taste, potato chunks, carrot pieces and fry for 3-4 minutes until the mixture is well coated and fragrant. Add in the tomato paste, diluted stock, and bring to the boil. Reduce the heat and simmer for 40-45 minutes until the lamb is tender, the veggies are soft and the sauce is thick. Stir occasionally and remove from the heat on completion.
MINTY & ZINGY
In a small bowl mix the coconut yoghurt with ¾ of the chopped mint, some lime juice to taste and a pinch of zest. If it’s too thick, loosen with a splash of water until drizzling consistency. Season and set aside for serving.
NEARLY THERE
Once the curry has finished cooking, taste and season if necessary and add a sweetener of choice to taste (optional). Place the grated carrot in a bowl with a squeeze of lime juice and seasoning to taste and set aside.
WARMING ROTI
Place a pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. You may have to do this step in batches. Once heated, stack on a plate on top of one another and cover with a clean tea towel to keep warm.
TIME TO NOM!
Dish up a hearty helping of the Rogan Josh curry, side with the zingy grated carrot and a warm roti. Drizzle over the minted coconut yogurt and finish with a scattering of the remaining mint and crispy onions. Perfection Chef!

Beef Stock - 15ml
Lamb Shoulder - 480g
Spice & All Things Nice Rogan Josh Curry Paste - 45ml
Potato - 600g
Carrot - 720g
Tomato Paste - 45ml
Coconut Yoghurt - 85ml
Fresh Mint - 12g
Limes - 2
Whole Wheat Roti - 6
Crispy Onions - 60ml

Download the Recipe

Serves 4

BEGIN THE CURRY
Boil the kettle. Dilute the stock with 900ml of boiling water. Pat dry the lamb with some paper towel and place a pot over a medium-high heat with some oil. When hot, fry the lamb for 3-4 minutes until browning but not cooked through. You may need to do this step in batches. Add the curry paste to taste, potato chunks, carrot pieces and fry for 3-4 minutes until the mixture is well coated and fragrant. Add in the tomato paste, diluted stock, and bring to the boil. Reduce the heat and simmer for 40-45 minutes until the lamb is tender, the veggies are soft and the sauce is thick. Stir occasionally and remove from the heat on completion.
MINTY & ZINGY
In a small bowl mix the coconut yoghurt with ¾ of the chopped mint, some lime juice to taste and a pinch of zest. If it’s too thick, loosen with a splash of water until drizzling consistency. Season and set aside for serving.
NEARLY THERE
Once the curry has finished cooking, taste and season if necessary and add a sweetener of choice to taste (optional). Place the grated carrot in a bowl with a squeeze of lime juice and seasoning to taste and set aside.
WARMING ROTI
Place a pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. You may have to do this step in batches. Once heated, stack on a plate on top of one another and cover with a clean tea towel to keep warm.
TIME TO NOM!
Dish up a hearty helping of the Rogan Josh curry, side with the zingy grated carrot and a warm roti. Drizzle over the minted coconut yogurt and finish with a scattering of the remaining mint and crispy onions. Perfection Chef!