Recipe of the Month: Lamb & Mushroom Rogan Josh Curry

An incredible saucy Rogan Josh curry is a South African classic, especially during the cold winter months. This month, The South African Mushroom Farmers’ Association serves up this delicious take on the spicy classic, giving it a spin by using earthy mushrooms for a beautiful depth of flavour.

Lamb & Mushroom Rogan Josh Curry

Serves 4–6

Ingredients:

30ml olive oil
700gleg of deboned lamb, cut into chunks
1 onion, chopped
10ml crushed garlic
15ml fresh ginger, grated
45ml Rogan Josh curry paste
1 cinnamon stick
6 cardamom pods, lightly crushed
1 (410g) can tomatoes
15ml tomato paste
250ml lamb or beefstock, hot
15ml oil
350g button mushrooms, thickly sliced

Method

To serve:
fresh coriander, chopped
rice and sambals

1. Heat the oil in a large casserole and brown the meat, in batches. Transfer to a plate and set aside.

2. Return the casserole to the stove and gently fry the onion for 5 minutes.

3. Add the garlic and ginger and cook for 2 minutes.

4. Increase the heat and return the lamb to the casserole and add the curry paste, cinnamon stick, cardamom pods, tomatoes, tomato paste and stock.

5. Bring to a boil, then simmer, cover and cook for 1 hour.

6. Heat the oil in the pan and fry the mushrooms, in batches.

7. Add the mushrooms to the curry and cook for 10–20 minutes.

8. Garnish with fresh coriander and serve with rice and sambals.