eCook Meal
Lamb Rogan Josh
with potato, minted yoghurt & a roti
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R1,717.74
for 4 servings · R429.44 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Yoghurt needs 125 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Tomato Paste needs 60 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Lamb Shoulder needs 640 gVegetable Liquid Stock Concentrate Stick Pack 8 x 25 g 25 g at R61.99 · 25.6× packsR1,586.94
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Crispy Onions needs 80 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Rogan Josh Curry Paste
- Whole Wheat Roti
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Rogan Josh?
The preparation time for Lamb Rogan Josh with potato, minted yoghurt & a roti is between 25 and 40 minutes.
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.
How many servings does Lamb Rogan Josh provide?
4 servings
What are the main ingredients in Lamb Rogan Josh?
Beef, Beef Stock, Carrot, Coconut Yoghurt, Crispy Onions, Fresh Mint, Lamb Shoulder, Lime, Potato, Spice & All Things Nice Rogan Josh Curry Paste, Tomato Paste, Whole Wheat Roti
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?
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! 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.
What should be prepared from my kitchen to make Lamb Rogan Josh?
Beef, Beef Stock, Carrot, Coconut Yoghurt, Crispy Onions, Fresh Mint, Lamb Shoulder, Lime, Potato, Spice & All Things Nice Rogan Josh Curry Paste, Tomato Paste, Whole Wheat Roti
How many calories does Lamb Rogan Josh have?
1230 calories
How much fat content does Lamb Rogan Josh have?
grams