Cooking ‘FEVER’ishly

2019-06-12 06:00
PHOTO: supplied

PHOTO: supplied

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Lamb and Mushroom Rogan Josh Curry


• 30ml olive oil

• 700g leg of deboned lamb, cut into chunks

• 1 onion, chopped

• 10ml crushed garlic

• 15ml fresh ginger, grated

• 45ml rogan josh curry paste

• 1 cinnamon stick

• 6 cardamom pods, lightly crushed

• 1 (410g) can tomatoes

• 15ml tomato paste

• 250ml lamb or beef stock, hot

• 15ml oil

• 350g button mushrooms, thickly sliced

To serve:

Fresh coriander, chopped

Rice and sambals


1. Heat the oil in a large casserole and brown the meat in batches. Transfer to a plate and set aside.

2. Return the casserole to the stove and gently fry the onion for five minutes.

3. Add the garlic and ginger and cook for two minutes.

4. Increase the heat and return the lamb to the casserole and add the curry paste, cinnamon stick, cardamom pods, tomatoes, tomato paste and stock.

5. Bring to the boil, then simmer, cover and cook for one hour.

6. Heat the oil in the pan and fry the mushrooms in batches.

7.Add the mushrooms to the curry and cook for 10 – 20 minutes.

8. Garnish with fresh coriander and serve with rice and sambals.

— South African Farmers Mushroom Association.


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