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Lamb Rogan Josh Curry with Tomatoes & Rice

Lamb Rogan Josh Curry with Tomatoes & Rice

Kitchen Tools:

  • Large bowl
  • Sieve
  • Small pot


1 onions, yellow

1 clove garlic

1-inch piece ginger

2 cups tomatoes, grape

1 tbsp. biodynamic extra virgin olive oil

1 1/2 tbsp. indian spice mix (garlic powder, onion powder, garam masala, cumin, turmeric, chili powder)

to taste salt & pepper

6-8 oz. stewing lamb (dragonfly farm or field gate)

2 tbsp. ontario tomato paste

1 1/4 cups water

3/4 cup white arborio rice

1/4 cup hewitt's goat milk plain yogurt, 3.5% mf

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Prepare the Ingredients
• Dice the onion.
• Mince the garlic and ginger.
• Rinse and quarter the grape tomatoes.

Cook the Curry
• Heat 1 tbsp. olive oil in a large pan over medium-high heat.
• Add the onion and garlic and cook until tender and fragrant, 2-3 minutes.
• Stir in the ginger, Indian Spice Mix, and tomatoes. Season with salt and pepper to taste.
• Stir in the lamb, tomato paste and 1 cup of water. Bring the mixture to boil.
• Once boiling, reduce the heat to medium and simmer until the lamb is cooked through, about 25-30 minutes.

Make the Rice
• While the curry simmers, make the rice.
• Rinse the rice in a fine sieve under cold water.
• Add it to a small pot with 1 ¼ cups water and bring to boil. Once boiling, reduce the heat to simmer and cook, covered, until the rice is tender and the water is absorbed, about 10-15 minutes.

Bring It All Together
• Evenly divide the rice evenly between two bowls and spoon the Lamb Rogan Josh Curry on top.
• Garnish with a large dollop of yogurt to serve!