/assets/logos/nzwd.svg
Recipe

Lamb, eggplant and lentil rogan josh

This easy, filling curry is delicious with steamed basmati rice and crisp papadums.

Mar 31, 2009 1:00pm
  • 50 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Lamb, eggplant and lentil rogan josh
  • 1 tablespoon oil
  • 500 gram lamb leg, trimmed, cubed
  • 1 red onion, chopped
  • 2 clove garlic, crushed
  • 1 large eggplant, diced
  • 150 gram button mushrooms, trimmed
  • 3 cup vegetable stock or water
  • 340 gram jar rogan josh curry sauce
  • 3/4 cup red lentils, rinsed
  • 2 tablespoon tomato paste
  • 400 gram can diced tomatoes
  • 1/4 cup chopped coriander
  • rice and papadums, to serve

Method

Lamb, eggplant and lentil rogan josh
  • 1
    In a large saucepan, heat oil on high. Brown meat in 2 batches, for 3-4 minutes each. Transfer to a plate.
  • 2
    Sauté onion and garlic in same pan for 2-3 minutes until onion is tender.
  • 3
    Add eggplant and mushrooms. Cook, stirring, for 5-10 minutes, until tender.
  • 4
    Blend in stock, sauce, lentils and tomato paste. Return meat to pan. Bring to boil. Reduce heat. Simmer for 15-20 minutes until lentils are tender.
  • 5
    Stir in tomatoes and coriander. Simmer for 10 minutes. Serve with rice and papadums.

Notes

If using larger mushrooms, trim and quarter.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg