Lamb Rogan Josh
By: DEMO
Cuisine style: Indian
Serves 
EasyIngredients 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
Nutritionals
| Nutritional Information | ||
|---|---|---|
| Typical values as prepared | Per 100g | Per Portion |
| Energy | 350kJ | 1,666kJ |
| 84kcal | 398kcal | |
| Fat | 2.4g | 11.3g |
| - of which saturates | 1g | 5g |
| - monosaturates | 4.9g | 23.6g |
| - polyunsaturates | 0.6g | 2.9g |
| Carbohydrates | 10.7g | 51g |
| - of which sugars | 2.7g | 12.9g |
| Fibre | 0.4g | 1.9g |
| Protein | 7.3g | 34.7g |
| Salt | 135g | 643g |