Easy Indian

One-pan rogan josh

Name: One-pan rogan josh
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 4
Cuisine: /indian
Ingredients: 2 x 400g cans chopped tomatoes; 1/3 cup (100g) eggplant pickle (from supermarkets and Indian food shops); 2 tsp garam masala (Indian spice mix); 1/4 cup (75g) good-quality rogan josh curry paste; 1 tbs sunflower oil; 4 lamb shanks; 8 roti breads or chapatis, warmed; 1 bunch coriander, leaves picked; 4 small green chillies, sliced; 1/4 cup (40g) chopped almonds; 1 cup (280g) thick Greek-style yoghurt; Lime wedges, to serve

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10m

2h 30m

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by delicious. team

delicious. team

Aug 03, 2018

Combine a few ingredients in one pan and bake to make a hearty rogan josh curry with big flavour.

2 x 400g cans chopped tomatoes
1/3 cup (100g) eggplant pickle (from supermarkets and Indian food shops)
2 tsp garam masala (Indian spice mix)
1/4 cup (75g) good-quality rogan josh curry paste
1 tbs sunflower oil
4 lamb shanks
8 roti breads or chapatis, warmed
1 bunch coriander, leaves picked
4 small green chillies, sliced
1/4 cup (40g) chopped almonds
1 cup (280g) thick Greek-style yoghurt
Lime wedges, to serve

Method

1.

Preheat oven to 170C. Combine the tomatoes, eggplant pickle, garam masala and a pinch of salt flakes in a roasting dish and stir to combine.
2.

Combine the rogan josh paste and oil, and spread over the lamb shanks. Place the shanks in the pan on top of the tomato mixture. Cover with baking paper, then seal dish with foil and roast for 2 hours or until lamb is tender.
3.

Remove foil and baking paper, skim any fat from the pan, increase oven to 200C and return baking dish to the oven for a further 30 minutes.
4.

Remove from the oven and transfer lamb shanks to a bowl. Skim a little oil from sauce and reserve. Transfer sauce to a serving dish and top with shanks and roti. Top with coriander, chilli and almonds, and drizzle with reserved oil. Serve with yoghurt and lime wedges.