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Lamb and silver beet rogan gosh
Lamb and silver beet rogan gosh
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Elevate your week with a hearty and nutritious silver beet curry.
Ingredients:
  • 1.8kg easy-carve lamb leg, bone removed, excess fat trimmed, cut into 3cm pieces
  • 390g (1 1/2 cups) Greek Style Yoghurt
  • 18.40 gm canola oil
  • 3 brown onions, halved, finely chopped
  • 10 whole cloves
  • 10 green cardamom pods
  • 2 dried bay leaves
  • 1 x 7cm cinnamon stick
  • 4 garlic cloves, crushed
  • 20.00 ml finely grated fresh ginger
  • 10.00 gm ground cumin
  • 2 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 1 x 400g can diced tomatoes
  • 1/2 bunch silver beet, white stems removed, washed, dried, finely shredded
  • 2 tsp garam masala
  • Steamed Basmati rice, to serve
  • Greek Style Yoghurt, extra, to serve
  • Pappadums, to serve
Instructions:
  • In a bowl, mingle the lamb with the yoghurt. In a saucepan over medium heat, warm the oil. Throw in the onion, cloves, cardamom, bay leaves, and cinnamon. Sautee for 5 minutes until the onion becomes tender. Introduce the garlic, ginger, cumin, turmeric, and chilli. Sautee for 30 seconds until fragrant.
  • Combine the lamb mixture and tomato, stirring until well mixed. Simmer on low heat, covered, for 1 hour, stirring frequently. Uncover and cook for another 30 minutes until lamb is tender. Stir in the silver beet and garam masala, cooking for 2-3 minutes until the silver beet wilts.
  • Divide the rice and rogan gosh evenly among bowls. Garnish with a dollop of yogurt and serve with pappadums.

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