Lamb rogan josh

225g lean lamb leg steaks or neck fillet

1 onion

2 tomatoes

1 clove garlic

1 x 15ml spoon fresh coriander

1 x 5ml spoon oil or spray oil

2 x 15ml spoons Rogan josh curry paste

200g (½ a can) chopped tomatoes

Sharp knife, 2 chopping boards, garlic press, large saucepan, heat-resistant spoon, measuring spoons, mixing spoon and can opener.

1. Prepare the lamb on a clean chopping board. Cube the lamb and remove any visible fat. Thoroughly wash and dry hands.

2. Prepare the vegetables, on a clean chopping board:

• peel and slice the onion;
• cut the tomatoes into wedges;
• peel the garlic and crush;
• roughly chop the coriander.

3. Heat the oil in a large pan and add the lamb. Cook for 3-4 minutes.

4. Add the Rogan josh curry paste, sliced onions and garlic. Cook for a further 2-3 minutes.

5. Add the canned and fresh tomatoes and cook for further 2 minutes.

6. Stir the chopped coriander into the curry and serve.

• Serving suggestion: Serve with rice, naan bread and a side salad. 
• Reduce food waste: Replace the fresh tomatoes with thinly sliced courgettes, peppers or okra depending on what vegetables you need to use up. 
• Focus on fibre: Serve with brown rice to boost the fibre content of this dish. 
• If serving with rice and not eating straight away, ensure that the dish is cooled quickly and stored in the fridge within two hours. Only reheat the dish once and serve piping hot.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?