The Dinner Planner

Lamb Rogan Josh (dry style)

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Servings 4


  • 1 eggplant - cut into 1 cm dice
  • 2-3 tbsp olive oil
  • 3 tbsp rogan josh curry paste
  • 1 onion - diced
  • 500 grams lamb mince
  • 1 tbsp red wine vinegar
  • 1 cup peas

To Serve

  • natural yoghurt
  • coriander
  • rice
  • pappadums


  • Cook rice as per instructions
  • Dice eggplant, season with salt and pop in a bowl. Dice onion.
  • Heat 1 tablespoon oil in a large pan on medium high. Add half the eggplant and cook for 3-4 minutes until golden. If the pan gets a little dry, add a splash of water. Set aside and repeat with the rest of the eggplant.
  • Turn the heat down to medium. Add another tablespoon oil and onion and cook for a minute. Add curry paste and stir to combine. Add mince and cook for 5 minutes. Return the eggplant to the pan with the red wine vinegar. Cook for a further 5 minutes. Stir through peas.
  • To serve, drizzle the yogurt over the top of the rogan josh, garnish with coriander and cracked pepper.

Tips and Variations

VEGETARIAN - Use 2 x 400 gram tinned lentils.
LOW CARB -  Replace rice with cauliflower rice, or skip the rice. 

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