Lamb Rogan Josh with Brown Rice

Ingredients

• 180g Raw ground lamb
• 150g Brown rice, long grain, raw
• 200g Canned tomato sauce
• 100g Yellow onion, raw
• 15g Garlic, raw
• 60g Plain whole milk yogurt
• 75g Raw red bell pepper

Method

1. 1Heat a large non-stick pan or skillet over medium-high heat. Add the raw ground lamb (180g) and cook for 5-7 minutes, breaking it up with a spoon as it cooks, until browned and cooked through (internal temperature 160°F/71°C). Drain any excess fat and set aside.
2. 2In the same pan, add the diced yellow onion (100g) and cook over medium heat for 3-4 minutes until softened and translucent, stirring occasionally.
3. 3Add the minced garlic (15g) and ginger (about 1 tablespoon) to the onions and cook for 1-2 minutes, stirring constantly until fragrant.
4. 4Return the cooked lamb to the pan and stir to combine with the aromatics. Add the canned tomato sauce (200g) and stir well to combine all ingredients. Reduce heat to medium-low.
5. 5Add the rogan josh spice blend (approximately 2-3 teaspoons each of garam masala, ground cumin, ground coriander, paprika, turmeric, and a pinch of chili powder). Alternatively, if using a pre-made rogan josh paste, add 2-3 tablespoons. Stir thoroughly to coat all ingredients.
6. 6Slice the raw red bell pepper (75g) into thin strips and add to the curry. Stir well.
7. 7Add the plain yogurt (60g) and stir gently to incorporate, being careful not to curdle it. The sauce should now be creamy and aromatic.
8. 8Simmer the curry on medium-low heat for 15-20 minutes, stirring occasionally. The sauce will reduce and concentrate, and the flavors will develop. The curry should reach a gentle simmer but not a rolling boil to keep the yogurt smooth.
9. 9While the curry is simmering, prepare the brown rice. Bring 3 cups of water to a boil in a separate pot. Add the brown rice (150g, dry) and a pinch of salt. Stir once, then reduce heat to low and cover with a lid.
10. 10Cook the brown rice for 45-50 minutes until tender and the water is absorbed. If water evaporates before the rice is tender, add an additional ½ cup of water.
11. 11Once the rice is cooked, fluff with a fork and let it rest for 5 minutes.
12. 12Check the curry for doneness - the sauce should be thickened but still saucy, not dry. Season with salt and pepper to taste.
13. 13Garnish the curry with fresh cilantro (about 2 tablespoons chopped) if available.
14. 14Plate the lamb rogan josh over the brown rice and serve hot. For best flavor, serve immediately while the aromas are fresh.