Lamb Rogan Josh

I can't find gluten-free rogan josh paste in New Zealand. So this is how I make my own. You could make double and freeze. I love this recipe because it is super easy, even if it has many ingredients. It was originally a Jamie Oliver recipe but I adapted it to lower the carbs.

INGREDIENTS

FOR PASTE

4 red peppers, deseeded

2 tsp cumin seeds, for toasting

2 tsp coriander seeds, for toasting

1 tsp black peppercorns, for toasting

2 cloves garlic, crushed

5 cm root ginger, peeled and chopped

1 tbsp paprika

2 tsp garam masala

1 tsp turmeric

2 tbsp ghee or butter

2 tbsp tomato puree

1 fresh red chilli, chopped

½ a bunch coriander stalks, chopped

1 tsp sea salt

FOR CURRY

800g lamb shoulder or leg, diced

1 onion, sliced

1 aubergine, diced

250g yoghurt

Coriander leaves for garnish

METHOD

To make the curry paste heat and oven to 180c (bake).

Place the peppers in a baking tray with a splash of water and cover with foil, bake for 40 minutes until they are tender. keep the oven on.

While the peppers are cooking, put a small frying pan on medium heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes, then remove the pan from the heat.

Add the toasted spices into a food processor and whiz to a powder. Add the rest of the paste ingredients, including the roasted peppers and blend into a smooth paste.

To make the curry, place the lamb, aubergine and onion in a casserole pot. Stir in the curry paste making sure well coated.

Place lid on and bake in the oven for 2 hours stirring every 30 minutes (remove the lid for the last 30 minutes to reduce liquid if needed).

Stir through the yoghurt and garnish with coriander leaves.

Serve with roasted cauliflower or steamed greens.

Serves 4, calories 785, protein 52g, fat 52g, carbs 20g