Lamb Rogan Josh with Fresh Banana Relish
4 - 6
1 hrs 35 mins
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1kg Quality Mark lamb for casseroling
1, peeled and diced onion
1, minced garlic clove
2 Bay leaves
1 cinnamon stick
8 pods, crushed cardamom
8 whole peppercorns
1 tsp ground coriander
2 tsp ground cumin
3 tsp paprika
1 tsp salt
2 cups beef stock
1/4 cup yoghurt
To Make Curry
Fresh Banana Relish
Cut the lamb into large 3cm cubes.
Heat 3 tablespoons oil in a large lidded frying pan and brown the meat evenly on all sides. Set aside.
This may be best done in 2 batches.
Add the onion, garlic, ginger, bay leaves, cinnamon stick, cardmom pods, cloves and peppercorns to the pan with an extra 2-3 tablespoons oil and cook, stirring, over a moderate heat until the mixture smells very fragrant.
Add the ground spices and salt and cook for 1 minute.
Return the lamb to the pan with the stock.
Stir, cover and simmer for 1 hour and then remove the lid and cook for a further 20-30 minutes until the lamb is very tender and the liquid is reduced.
Alternatively, cook at 160°C for 1 ½ hours.
Stir in the yoghurt if using.
Serve with the Fresh Banana Relish.
Nutrition Information per Serving (287g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)