200°C · 15-30 minAllergens
Lactose
Sulfiet
MosterdIndian Lamb Curry
This is an authentic Indian curry, following the classic Rogan Josh recipe, featuring tender lamb (better living 2 stars). The cloves, cardamom, and cinnamon add a rich depth of flavour to this spicy curry. I serve it with a 'nasi' made from whole grain rice, accompanied by various vegetables including spinach, cauliflower, and courgette, along with a refreshing mint and cucumber raita (yoghurt dip).
Indian Lamb Curry
Lamb shoulder (better living 2 stars), tomatoes, cauliflower, courgette, white onion, spinach, peas, cucumber, garlic, sweet potato, lemon, fresh chives, ginger, mint and parsley, chilli powder, curry masala (contains mustard seed), turmeric, paprika powder, homemade garam masala (coriander seed, cumin seed, green cardamom, black pepper, cinnamon, fennel seed, bay leaf, clove), yoghurt, basmati rice, brown rice, palm sugar, organic vegetable stock, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the lamb curry and the nasi with vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the raita (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the lamb curry and the nasi with vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the raita (cold). Disposable containers cannot go in the oven, transfer to an oven dish.