Lamb Indian

Lamb and eggplant rogan josh

Name: Lamb and eggplant rogan josh recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Cuisine: /indian
Ingredients: 1/4 cup (60ml) melted coconut oil; 1 eggplant, cut into 2cm pieces; 1 onion, finely chopped; 2 tbs finely chopped ginger; 2 garlic cloves, finely chopped; 500g lean lamb mince; 1 tsp each fennel seeds and Kashmiri chilli powder (see note); 1/2 tsp ground turmeric; 5 cardamom pods; 1 cinnamon quill; 1/4 cup rogan josh curry paste; 3 truss tomatoes, roughly chopped; Coriander, diced tomato, steamed rice, store-bought naan, lime wedges and yoghurt, to serve

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by Phoebe Wood

May 01, 2020

This classic Kashmiri curry gets an easy upgrade, using lamb mince to save on time. But you needn't worry – it still packs a serious flavour punch!

1/4 cup (60ml) melted coconut oil
1 eggplant, cut into 2cm pieces
1 onion, finely chopped
2 tbs finely chopped ginger
2 garlic cloves, finely chopped
500g lean lamb mince
1 tsp each fennel seeds and Kashmiri chilli powder (see note)
1/2 tsp ground turmeric
5 cardamom pods
1 cinnamon quill
1/4 cup rogan josh curry paste
3 truss tomatoes, roughly chopped
Coriander, diced tomato, steamed rice, store-bought naan, lime wedges and yoghurt, to serve

Method

1.

Heat 2 tbs coconut oil in a saucepan over medium-high heat. Add the eggplant and cook, stirring occasionally, for 10 minutes or until golden.
2.

Meanwhile, heat remaining 1 tbs oil in a large deep frying pan over medium heat. Add onion, ginger and garlic and cook, stirring, for 3-4 minutes until golden and softened. Increase heat to high, add lamb and cook, breaking mince up with a wooden spoon, for 6 minutes or until mince has browned.
3.

Add spices and curry paste and cook, stirring often and continuing to break up the mince, for 3-4 minutes until paste and lamb are lightly caramelised. Add eggplant and tomato, stir to coat, then add 1/2 cup (125ml) water and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, for 15-20 minutes until thickened and reduced. Season to taste.
4.

Divide among bowls, scatter with coriander and diced tomato, and serve with rice, naan, lime wedges and yoghurt.