Lamb Rogan Josh

Lamb Rogan Josh

By:

Cuisine style: Indian

Prep: 0 Minutes
Cook: 0 Minutes

Serves 2

Easy




Ingredients List

 Cooking Canned Tomatoes 400g
 Lamb Leg 240g
Natural Yoghurt 1ea
 Basmati White Rice 80g
 Shallots 46g
 Puy Lentils 40g
 Mint Sauce 20g
 Coriander (Fresh) 12g

Method

1.  Slice the shallots finely, and place them in a mixing bowl. Add the lamb and the rogon josh paste and mix everything together.

2. Add a tablespoon of vegetable oil to a saucepan over a high heat, d then add the lamb mix. Stir until the meat is brown all over, then add 100ml of water to prevent it from sticking.

3. Bring  a large pan of lightly salted water to the boil. Add the lentils, stir, then leave to boil for 20-25 mins.

4. Add the  chopped tomatoes to the lamb mix and stir continuously until the whole thing comes to the boil. Reduce the heat to medium and simmer for about 20 minutes.

5. When the lentils have 10 minutes to go, add the rice. While everything else cooks, chop the coriander and add mint sauce to the yoghurt, ready for your garnish.

6. When the rice and lentils are both cooked through, drain them in a colander and divide between two plates. Top with the lamb mixture.

7. Garnish with the coriander and yoghurt mint sauce.

Healthy Guide

Each serving (477g) contains

Energy
1,666kJ
398kcal
 
20%
Fat
11.3g
LOW
2%
Saturates
5.0g
LOW
1%
Sugars
12.9g
LOW
3%
Salt
643.04g
HIGH
10,717%

of an adult's reference intake
Typical values (as sold) per 100g: 350kJ/84kcal

Allergens

Milk
Milk

Nutritionals

Nutritional Information
Typical values as prepared Per 100g Per Portion
Energy350kJ1,666kJ
84kcal398kcal
Fat2.4g11.3g
  - of which saturates1g5g
  - monosaturates4.9g23.6g
  - polyunsaturates0.6g2.9g
Carbohydrates10.7g51g
  - of which sugars2.7g12.9g
Fibre0.4g1.9g
Protein7.3g34.7g
Salt135g643g