Rojan josh curry

Rojan josh curry




  • 2 cups basamati rice
  • olive or canola oil spray
  • 500 grams trim lamb fillets, cut into cubes
  • 1 satchet MAGGI TASTE OF ASIA Beef Madras
  • 1 onion, sliced
  • 400 gram can chopped tomatoes
  • 300 grams potatoes, peeled and cut into small cubes
  • 200 grams green beans, sliced
  • 250 grams English spinach, coarsely chopped
  • 1 cup Traditional Skim Milk Natural Yogurt
  • 2 tablespoons slivered almonds
  • 8 poppadoms



Cook rice in a large saucepan of boiling water for about 12 minutes or until tender. Drain well.

Spray a nonstick wok or frying pan with oil and heat.

Cook lamb in 2 batches over medium–high heat until browned.

Remove from wok.

Add spice mix, onion and 3 tablespoons water and stirfry for 3 minutes or until onion is soft.

Add tomato and potato and cook, covered, for 10 minutes or until potato is soft.

Add lamb, beans and spinach and cook, covered, for 5 minutes or until vegetables are tender but still crisp.

Stir through yogurt.

Serve on rice with a dollop of yogurt and sprinkled with almonds.

Cook poppadoms in the microwave following packet instructions, and serve on the side.


Serving Suggestions


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