Lamb Rogan josh curry with mushrooms: Family dinner goodness

The evenings are cooling down and you need comfort food to deal with it. In South Africa, we love Indian cuisine and it provides that spicy, comforting goodness we need right now. This Northern Indian dish is known for its clarified/ghee base and provides heaps of flavour. The addition of mushrooms is our little twist on a classic and it provides fibre, more meatiness and goodness. Lamb Rogan josh curry is always a family dinner winner.

Lamb Rogan josh curry preparation

Browning the meat before adding the rest of the ingredients has a few great uses. You caramelise the crust of the meat which adds flavour and it adds some brown bits of fond on the bottom. When deglazing the pot and adding the liquids, make sure to scrape the bottom of the pot. If you want firm mushrooms, dry-fry them in a pan before adding them to the pot 10 minutes before finishing the cooking. Serve with your favourite rice and enjoy!

Comfort food has never been this tasty or easy to make. Lamb Rogan josh curry with mushrooms is the perfect family meal this week.

Lamb Rogan Josh curry with mushrooms Recipe

5 from 1 vote

Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

40

minutes

Total time

1

hour 

50

minutes

Ingredients

• 30 ml olive oil

• 700 g leg of deboned lamb, cut into chunks

• 1 onion, chopped

• 10 ml crushed garlic

• 15 ml fresh ginger, grated

• 45 ml Rogan Josh curry paste

• 1 cinnamon stick

• 6 cardamom pods, lightly crushed

• 1 can tomatoes

• 15 ml tomato paste

• 250 ml lamb or beef stock, hot

• 15 ml oil

• 350 g button mushrooms, thickly sliced

• To serve:

• fresh coriander, chopped

• rice and sambals

Method

• Heat the oil in a large casserole and brown the meat, in batches. Transfer to a plate and set aside.
• Return the casserole to the stove and gently fry the onion for 5 minutes.
• Add the garlic and ginger and cook for 2 minutes.
• Increase the heat and return the lamb to the casserole and add the curry paste, cinnamon stick, cardamom pods, tomatoes, tomato paste and stock.
• Bring to the boil, then simmer, cover and cook for 1 hour.
• Heat the oil in the pan and fry the mushrooms, in batches.
• Add the mushrooms to the curry and cook for 10 – 20 minutes.
• Garnish with fresh coriander and serve with rice and sambals.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more comforting curry recipes to prepare for your family and friends? Just have a look at our recipe page, we have so many mouth-watering options for you to try out.

If you would like to submit a recipe for publication, please complete our recipe form here.