Rogan Josh![]() ![]() ![]() ![]() |
Ingredients
|
Method |
Energy kJ (kcal) | 1199 (286) |
Protein (g) | 34.5 |
Fat (g) | 13.9 |
Saturated (g)
|
5.7 |
Carbohydrate (g) | 5.4 |
Sugars (g)
|
3.5 |
Sodium (mg) | 488 |
Iron (mg) | 3.8 |
Zinc (mg) | 8.0 |
Vitamin B12 (ug) | 3.0 |
Vitamin D (ug) | N/A |
Selenium (ug) | 10.3 |
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.
Fresh Banana relish
Dice 2 peeled bananas and toss with 2-3 chopped fresh dates, the grated rind and juice of 2 limes, 2 tablespoons grated palm sugar (or use brown sugar) and chopped mint or coriander.