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Lamb and snake bean rogan josh with mustard seed rice
Lamb and snake bean rogan josh with mustard seed rice
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Prep Time:
20 minutes
Cook Time:
135 minutes
Total Time:
155 minutes
Spicy lamb rogan josh with snake beans and aromatic mustard seed rice by taste.com.au and Sunrice.
Ingredients:
  • 18.20 gm peanut oil
  • 800g lamb leg, cut into 3cm pieces
  • 1 brown onion, cut into wedges
  • 20.00 ml finely grated ginger
  • 125ml curry paste
  • 400g can diced tomatoes
  • 70g yoghurt
  • 1 bunch snake beans, cut into 6cm lengths
  • Coriander leaves, to serve
  • 20.00 ml ghee
  • 1 brown onion, finely chopped
  • 1 tsp brown mustard seeds
  • 1 tsp cumin seeds
  • 12 curry leaves
  • 300g brown rice
  • 750ml water
Instructions:
  • In a large heavy-based saucepan over medium-high heat, brown the lamb in batches, about 5 minutes each, until all sides are browned. Transfer each batch to a bowl before repeating with the remaining lamb.
  • In a pan, sauté the onion until golden over medium heat for about 10 minutes. Stir in the garlic and ginger, and cook until fragrant, for about 1 minute. Add the lamb back to the pan with the curry paste, cooking until fragrant, for about 1 minute. Add the tomatoes and water, bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the lamb is very tender.
  • Take out 1/2 cup of cooking liquid and transfer to a bowl. Mix in yogurt until well combined. Pour yogurt mixture back into the lamb and stir well. Add snake beans and simmer for 10 minutes until beans are tender and sauce slightly thickens. Season with salt and pepper to taste.
  • In a large saucepan over medium heat, melt the ghee. Sauté the onion for 5 minutes until softened. Stir in mustard seeds, cumin, and curry leaves; cook for 1 minute until fragrant. Add rice and water, bring to a boil, then reduce heat, cover, and simmer for 35 minutes until rice is tender and liquid is absorbed. Let it rest covered for 10 minutes before serving.
  • Spoon rice into individual bowls. Ladle lamb curry over rice and garnish with fresh coriander. Serve promptly.

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