This simplified version of lamb curry rogan josh features eggplant, tomatoes, creamy yogurt, a store-bought prepared sauce for flavor, and citrusy lime to brighten up an otherwise hearty dish.
Course
Main Course
Category
Curry
Prep Time15minutes
Cook Time55minutes
Total Time1hour10minutes
Servings4
AutorElle
Ingredients
4tablespoonscoconut oil,divided
2medium yellow onions,thinly sliced
1medium eggplant(about 350-400 g), cubed
sea salt and freshly ground black pepper,to taste
340gjar rogan josh curry sauce(from Sanchon available at Alnatura -- otherwise Pataks also sells a medium spicy version, available at Asian food markets or the Asian section at your supermarket)
3garlic cloves,minced
1tablespoonfresh grated ginger
600glean boneless lamb,cubed
1 3/4cupGreek yogurt(400 g) (alternatively use 1 x 400 ml can coconut milk)
100gcherry tomatoes,roughly chopped or cut into quarters (about 12-15 cherry tomatoes depending on size)
juice of 1 lime
1–2 teaspoons soft brown sugar
2carrots,shredded
1small bunch fresh coriander chopped
steamed basmati rice,for serving
lime wedges,for serving
Method
In a wok or large saucepan pan, heat 3 tablespoons coconut oil over medium heat, add the onions and cook, stirring, until softened, about 5 minutes. Stir in the eggplant and cook over medium-high heat, stirring occasionally until starts to brown, about 4-5 minutes. Add more oil if necessary. Transfer to a large plate or bowl and season lightly with salt and pepper.
Reduce the heat to low. Add the remaining coconut oil, then stir in the curry sauce, garlic and ginger. Add the lamb and stir until coated with the spice mix. Season with salt and add the yogurt (or coconut milk, if using instead).
Increase the heat to medium. Keep stirring until the mixture starts to bubble. Reduce heat to low and simmer gently, covered, for about 25 minutes, stirring now and again.
Return the eggplant and onion to the pan, add the tomatoes and cook for a further 15 minutes. Stir in the lime juice and sugar. Check the seasoning and adjust to taste, if needed. Add the grated carrots. Sprinkle with chopped coriander and serve with the steamed rice and lime wedges. Enjoy!