Rogan josh

As nights get nippy, take comfort in a hearty curry dinner, perfect for warming up your midweek, without breaking a sweat!

• 1/4 cup vegetable oil
• 1 large brown onion, finely chopped
• 3 garlic cloves, crushed
• 3cm piece ginger, peeled, grated
• 2 tablespoons rogan josh curry paste
• 1.5kg diced lamb leg
• 1 cup Farmers Union Greek Style Yogurt
• 500g tomatoes, diced
• steamed basmati rice and coriander leaves, to serve

Energy 3483kJ	Fat saturated 15.00g
Fat Total 48.00g	Carbohydrate sugars 15.00g
Carbohydrate Total 16.00g	Dietary Fibre 4.00g
Protein 83.00g	Cholesterol 272.00mg
Sodium 694.52mg

All nutrition values are per serve.

1. Step 1

   Heat oil in a large saucepan over medium-high heat. Add onion and cook for 3 to 4 minutes or until soft. Add garlic, ginger and curry paste. Cook, stirring, for 1 minute or until aromatic.

2. Step 2

   Add lamb to pan. Cook, stirring occasionally, for 3 minutes. Add yoghurt, tomatoes and 2 teaspoons salt. Cook, stirring occasionally, for 5 minutes or until curry comes to the boil. Reduce heat to low. Cook, uncovered, for 1 hour 15 minutes to 1 1/2 hours or until sauce has thickened and lamb is tender.

3. Step 3

   Spoon rice into bowls. Top with curry and sprinkle with coriander. Serve.

variation: cauliflower can be substituted for other wholeseom vegies, such as zucchini