Lamb Rogan Josh (dry style)
Ingredients
- 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
Instructions
- 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.
GLUTEN FREE
