Lamb (or chicken) Rogan Josh

Lamb (or chicken) Rogan Josh

500g chicken or lamb diced. ( i used lamb shoulder)
2 small or 1 large onion
1 red pepper
1 tin tomatoes
passata/tomato puree
1 stock cube or chicken bovril
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole cumin
1teaspoon hot curry powder
1-2 tablespoon fresh coriander
squeeze of lemon juice


Slice the onion, deseed and chop the peppers.

Spray some frylight on a pan and cook the onions til soft, add the spices and cook for a couple of minutes and the pepper and cook until soft.

Add the meat and brown. Make up the stock with boiling water to about 1/2 pint or a bit more so it covers the meat and bring to the boil.

Add the tomatoes, tablespoon of purée and mix together and turn down to simmer for about 25-30 minutes until sauce thickened and meat tender.If you have any fresh tomatoes around that need using up you can add them too, take the skins off when they get soft.

Add a handful of coriander leaving some back for garnish and cook for about 5 mins.

Serve with the remainder of coriander on top with a squeeze of lemon.

Serves 2 (generously)if on a red day and no rice and 4 if having rice and using the meat as an HEB.

Syns about 1.5 for the whole thing 0.5 if using the bovril.