Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Lamb Rogan Josh

This gem of a curry requires about 10 minutes prep then a good few hours in a low oven or slow cooker. Loosely based on an on old Jamie Oliver recipe, I’ve put my AFK spin on it simplifying the prep and cooking process into 4 easy steps. Most of the ingredients are whizzed into a paste. Neck fillet is the best cut for a lamb curry in my opinion – slow cooked the meat will fall apart.

Serves: 4-6

Prep: 10 minutes
Cooking: 2-3 hours
Total: 2-3 hours

Difficulty: easy



800g lamb neck fillet cut into 1 inch pieces
1 onion sliced
3 bay leaves
400g chopped tomatoes
300ml stock
100ml red lentils

For the paste:-
2 red peppers from a jar
2 tbsp tomato puree
5 garlic cloves
10cm ginger
1 tsp hot paprika
1 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 tbsp Garam Masala
1 tbsp balsamic Vinegar

Add a lug of oil to a pan and add the lamb, onions and bay leaves. Season generously. Colour for 10 minutes whilst you make your paste.

Whizz together the paste ingredients.

Add the paste along with the chopped tomatoes, stock and lentils to the pan.

Bring to a simmer and put in an oven (130 fan, 150 conventional) for 2-3 hours. Alternatively put in a slow cooker all day.

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