Name: Lamb, eggplant and lentil rogan josh
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

If using larger mushrooms, trim and quarter.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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