Lamb Rogan Josh
Lamb Rogan Josh
10 Minutes Prep Time
Slow cook! Minutes Cook
This dish is perfect for spice fans, curry connoisseurs, or anyone bold enough to take on the king of curries. And if you’re vegetarian – no problem, simply swap the lamb for aubergine.
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500g-750g of lamb portions OR 2 big Aubergines and 200g Spinach
1 medium sized onion
4 cloves of garlic
2 inches of fresh ginger
3 vine tomatoes
Optional: coriander for garnishing
Chop it!Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent. Top tip: if you find the mixture sticking to the pan, add a splash of water.
Spice it!In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes. Top tip: look out for oils emerging from the same, then move onto step 3.
Make it yours!Add the lamb pieces and raise the heat for about 3 minutes. If using boned meat, pierce holes into the meat with a fork for a more succulent, spicy meat. Add up to 200ml of hot water, lower heat and simmer until cooked. Optional extra: finish by garnishing with chopped coriander.
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