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How to make Lamb and silver beet rogan gosh

Yield = 6
Prep time: 0:20
Cook time: 1:40
Total time: 2:00

Ingredients

  • 1.8kg easy-carve lamb leg, bone removed, excess fat trimmed, cut into 3cm pieces
  • 390g (1 1/2 cups) Tamar Valley Greek Style Yoghurt
  • 1 tablespoon canola oil
  • 3 brown onions, halved, finely chopped
  • 10 whole cloves
  • 10 green cardamom pods
  • 2 dried bay leaves
  • 1 x 7cm cinnamon stick
  • 4 garlic cloves, crushed
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon chilli powder
  • 1 x 400g can diced tomatoes
  • 1/2 bunch silver beet, white stems removed, washed, dried, finely shredded
  • 2 teaspoons garam masala
  • Steamed Basmati rice, to serve
  • Greek Style Yoghurt, extra, to serve
  • Pappadums, to serve

Method

  • Step 1 Combine the lamb and yoghurt in a bowl. Heat the oil in a saucepan over medium heat. Add the onion, cloves, cardamom, bay leaves and cinnamon and cook, stirring, for 5 minutes or until the onion softens. Add the garlic, ginger, cumin, turmeric and chilli and cook, stirring, for 30 seconds or until aromatic.
  • Step 2 Add the lamb mixture and tomato and stir until combined. Reduce heat to low and simmer, covered, stirring frequently, for 1 hour. Cook, uncovered, stirring occasionally, for a further 30 minutes or until lamb is tender. Add the silver beet and garam masala and cook, stirring, for 2-3 minutes or until the silver beet wilts.
  • Step 3 Spoon the rice and rogan gosh among serving bowls. Top with extra yoghurt and serve with pappadums.