• 1 tbsp Sainsbury's olive oil
  • 1 x 450g pack diced lamb
  • 1 onion, roughly chopped
  • 2 garlic cloves, finely chopped
  • 25g piece root ginger, peeled and roughly chopped
  • ½ x 283g jar Patak’s Rogan Josh spice paste
  • Sainsbury's fresh packed bay leaves
  • 1 cinnamon stick
  • 100g full fat natural yogurt, plus extra to serve
  • 1 x 230g tin chopped tomatoes
  • cooked basmati rice
  • ½ cucumber, diced to serve
  • Garlic & coriander naan bread


  1. 1

    Heat the oil in a large casserole dish until hot

  2. 2

    Brown the diced lamb in batches over a high heat, removing to a plate as you go

  3. 3

    Whiz the onion, garlic, ginger and curry paste to a purée in a mini food processor (if you don't have a mini food processor, you can just finely chop the onion, garlic and ginger)

  4. 4

    Add the purée to the pan and stir-fry over a medium heat for 3-4 minutes, then return the lamb to the pan and stir to coat

  5. 5

    Add the bay leaf, cinnamon stick, yogurt, tinned tomatoes, 300ml just-boiled water and seasoning, to taste

  6. 6

    Stir the mixture well, bring to the boil, then reduce the heat and cover

  7. 7

    Simmer very gently, covered, for 40 minutes until the lamb is tender

  8. 8

    Serve with freshly cooked rice, a spoonful of yogurt and a little diced cucumber

Nutritional Details

Each serving provides
  • Energy 2328kj 556kcal 28%
  • Fat 25.3g 36%
  • Saturates 7.3g 37%
  • Sugars 6.6g 7%
  • Salt 2.21g 37%

% of the Reference Intakes

Typical values per 100g: Energy 1214kj/290kcal

Each serving provides

9.7g carbohydrate 1.5g fibre 12.5g protein

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