daana-x-mas-n-year
Unit 2/83 Theodore St, Curtin ACT 2601 Australia
+61 2 5105 1048
Lamb Roganjosh with Spiced Basmati Rice

Lamb Roganjosh with Spiced Basmati Rice

  • Daana Category
  • Slow and easy
Cuisine
Indian

A slow and easy Indian classic lamb dish- perfect winter warmer!

WHAT YOU'LL REQUIRE

Oil 2 to 3 tbsp
Salt to taste

UTENSILS

2x Heavy bottom pot
2x Wooden Spoon/ Spatula
2x Serving Bowls

PRE PREPARATION

1. Wash rice 2-3 times in cold water till water runs clear
2. Soak in cold water for 10 minutes
3. Wash and finely chop coriander for garnish

Allergens Dairy
Time 45 min
From The Paddock
Type Lamb

Nutritional Values

ENERGY1960 kJ
PROTEIN9 g
FAT35.7 g
SAT FAT14.6 g
CARB27.1 g
SUGAR2.3 g
SODIUM717 mg

What We Send

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Marinated Lamb Curry Pieces
Sliced Onion
Ginger Garlic Paste
Tomato Puree
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Daana's Pantry Whole Spices
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Daana's Pantry Rogan Josh Spice Mix
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Ratanjot oil infusion
Basmati Rice
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Daana's Pantry Whole Spices for Rice
Coriander

What You'll Require

Oil 2 to 3 tbsp
Salt to taste

Utensils

  • 2 x Heavy bottom pot
  • 2 x Wooden Spoon / Spatula
  • 2 x Serving Bowls

Pre Preparation

1

Wash rice  2-3 times in cold water till water runs clear

2

Soak in cold water for 10 minutes

3

Wash and finely chop coriander for garnish

Cooking

Cooking Rogan Josh
1

Heat oil in a heavy bottom pot , add the whole spices and let it splutter, add the sliced onions, saute till golden brown approx 7-8 minutes on medium heat. Keep some aside to garnish the rice.

2

Add the tomato puree and saute for 2-3 minutes, stir constantly to prevent burning, add little water if necessary.

3

Add the marinated lamb pieces and the Rogan Josh spice mix stir and mix well. 

4

Add 2-3 cups of water, check seasoning, cover and bring to a boil.

5

Reduce heat and cook on slow flame for 15-20 minutes till fully cooked and tender, and the gravy is of a thick consistency.

6

Note: While the goat is cooking, start the Spiced Basmati Rice

7

Remove into a serving bowl and garnish with coriander 

Cooking Spiced Basmati Rice
1

Drain the  water from rice.

2

In a heavy bottom pot heat 2 tsp oil, add the whole spices let it splutter, and rice.  Saute for 2-3 minutes.

3

Add 450ml of water and salt to taste, bring to a boil on medium heat then reduce to low heat, cook till the water is absorbed.

4

Once water is absorbed (you'll see holes on the surface) close with a lid and cook for 4-5 minutes on very low heat.

5

Open, fluff the rice with a fork and transfer to a serving bowl. Garnish with reserved Browned Onions.

Lamb Roganjosh with Spiced Basmati Rice

To Serve

Serve Lamb Roganjosh garnished with coriander with spiced Basmati Rice. Serve Hot.

THANK YOU