Lamb Rogan Josh with Scented Rice

Lamb Rogan Josh with Scented Rice

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 3, 2018.



  • 150g Japanese brown rice
  • 1 cup water
  • ½ tsp salt
  • ½ tsp rice spice mix


  • 1½ tsp oil
  • 1 brown onion, thinly sliced
  • ½ cauliflower, cut into small florets
  • 50g rogan josh spice paste
  • 1 cup chicken stock
  • ½ cup water
  • 450g pulled lamb
  • ¼ cup thick and creamy yoghurt
  • Pinch of chilli flakes (optional)


  • 1 tsp vinegar
  • ½ tsp honey
  • 1 carrot, thinly sliced
  • ½ Lebanese cucumber, thinly sliced


  • Remaining thick and creamy yoghurt


  1. Cook rice. Combine rice, water, salt and rice spice mix in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Prep onion & cauliflower.
  3. Cook lamb. Heat oil in a large fry-pan on medium-high heat. Cook onion with a pinch of salt for 3-4 minutes, until starting to soften. Add cauliflower and rogan josh spice paste and cook for 30 seconds, until fragrant.
  4. Add stock and water and bring to the boil. Reduce heat to low-medium and simmer for 6-8 minutes, until vegetables are tender.
  5. Add lamb to pan and break into bite-sized pieces. Cook for 3-4 minutes, until hot. Remove from heat and stir through yoghurt and chilli flakes (if using). Season.
  6. Prep & assemble pickle. Combine vinegar and honey in a small bowl, add carrot and cucumber, toss to combine and season.
  7. To serve, spoon rice into bowls and top with lamb and pickle. Dollop over remaining yoghurt.

Nutritional Information

Energy 1777 kj
425 kcal
Protein 32.3g
Carbohydrate 44.6g
Fat 13.3g