5 Ingredients – Quick & Easy Food
By Jamie Oliver
Aromatic lamb curry
Sweet, slow-cooked aubergines & cool natural yoghurt
1 hr 10 mins (10 minutes prep, 1 hour cook)
Not Too Tricky
serves 4
Recipe From
Ingredients
400g lamb shoulder, bone out
2 large onions
2 large aubergines (800g total)
2 tablespoons rogan josh curry paste
200g natural yoghurt
Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- Put a large shallow casserole pan on a high heat.
- Dice the lamb into 3cm chunks and place in the pan, fat-side down.
- Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan.
- Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.
- Taste the curry, season to perfection, ripple through the yoghurt, drizzle over ½ a tablespoon of extra virgin olive oil, hit it with lots of black pepper, and serve.
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