Lamb Rogan Josh Curry
A perfect warming curry with pull apart, slow cooked lamb shoulder cubes. A recipe that's begging to be batch cooked for easy weeknight dinners.
Ingredients
- 1kg Cannings grass fed and finished Lamb Shoulder Cubes
- 1 sachet Zest Rogan Josh Paste (or your favourite Rogan Josh spice paste)
- 1 cup free range Chicken Broth or Stock
- 1 brown onion
- 1 tin diced tomato
- ½ cup Greek yoghurt
- Olive Oil
Method
- Combine curry paste and lamb cubes, mixing through thoroughly to ensure all pieces are well coated.
- Finely dice onion, then fry on medium with a generous drizzle of olive oil in a dutch oven or large pot on the stove.
- Remove onion from the pan and add in the lamb to brown. Do this in batches if needed, to ensure that the outside of the meat is getting a nice sear.
- Add chicken broth and tomatoes, plus cooked onion, stirring thoroughly. Pop a lid on, then turn heat down to low and cook for 2 hours or until the meat is pull apart tender. If the sauce is looking thin, take lid off for last 30 mins ish of cooktime.
- When the meat is cooked to your liking, take off the heat and add yoghurt (optional) and mix through. Serve with rice and enjoy!
