skinnymixer's Lamb Rogan Josh (with rump steak)
Servings: 6
Calories: 277kcal
Ingredients
Rogan Josh Paste Ingredients
- 10 g lemon juice
- 20 g fresh ginger sliced into round coins
- 20 g tomato paste
- 6 cloves of garlic peeled
- 2 medium brown onions peeled, quartered
- Large handful of fresh coriander
- 2 large red chilli roughly chopped (increase for a spicer curry)
- 1 tbsp paprika
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp salt
- 700 g lamb rump steak diced small
Curry Ingredients
- 20 g fresh ginger sliced into round coins
- 2 cloves of garlic peeled
- 400 g tin of diced tomato Ardmona brand
- 10 cardamom pods bruised
- 20 g olive oil
- 20 g tomato paste
- 1-2 tsp salt
- 3 bay leaves
- 3 whole cloves
- 1 cinnamon stick
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp freshly cracked black pepper
- 1/2 tsp turmeric powder
- 150 g greek yoghurt
Instructions
Marinating Instructions
- Add all paste ingredients (except for lamb rump) in to mixer bowl. Blend for 10 sec/speed 8/MC on. Scrape bowl down and repeat once.
- Marinate lamb in the fridge overnight or for at least 6 hours.
Curry Instructions
- Add the ginger and garlic to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape bowl down and repeat once or until ginger is finely chopped.
- Except for the yoghurt, add remaining curry ingredients to mixer bowl, including 100 g or 3.5 oz water and marinated lamb. Cook for 20 mins/steaming temp/speed 1/MC on or until meat is tender.
- Remove cinnamon stick, add yoghurt to curry sauce and mix for 10 sec/speed 2/MC on. Season to taste.
Nutrition
Serving: 290g | Calories: 277kcal | Carbohydrates: 10.3g | Protein: 30.5g | Fat: 11.6g | Saturated Fat: 3.7g | Sodium: 781mg | Sugar: 8.1g
