Slow Cooked Lamb and Aubergine Rogan Josh
A great tasting spicy braise of tender lamb and chunks of aubergine. Serve with saffron scented rice mixed with chopped fresh herbs and baby broad beans.
Created By: Roz Denny
Serves: 4
Ingredients
1 jar Loyd Grossman Rogan Josh sauce
about 650-700g lean cubes of boneless braising lamb
1 teaspoon ground paprika
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 tablespoons sunflower oil
1 medium aubergine, cut in medium chunks
1 small red onion, sliced thinly
sea salt and freshly ground black pepper
How to cook it
Trim the meat of any obvious layers of fat. Mix together the 3 spices and sprinkle over the meat with some fresh pepper. Mix in well then toss with the oil. Cover and chill for about 1 hour to marinate.
Heat the oven to 190 degrees C, Gas 5. Spread the meat out in a single layer in a medium roasting pan.
Cook the meat uncovered for about 15 minutes, stirring it once, until lightly browned.
Stir in the aubergine chunks making sure they are lightly coated in oil.
Season and mix in the sauce. Cover with foil, lower the oven to 160 degrees C, Gas 3 and bake for 1 - 1 1/2 hours or until the meat feels tender when pierced. Allow to stand for 10 minutes before serving. Top with some thinly sliced red onion wedges.