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    Lamb Rogan Josh with Spicy Banana

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    Lamb Rogan Josh with Spicy Banana

    Naturally tender frozen New Zealand lamb neck fillet provides the ideal lean meat for this dish.

    • Preparation time: 5 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • 15ml (1tbsp) vegetable oil
    • 1 large onion, finely chopped
    • 5ml (1tsp) Bart Spices Fresh Ginger
    • 10ml (2tsp) Bart Spices Fresh Garlic
    • 2 red chillis, deseeded and finely chopped
    • 10ml (2tsp) ground cumin
    • 1 cinnamon stick
    • 1 x 320g (approx) pack Waitrose Frozen New Zealand Lamb Neck Fillet, defrosted and diced
    • 1 x 400g can Waitrose Italian Chopped Tomatoes
    • 60ml (4tbsp) Biona Organic Tomato Purée
    • A good pinch of salt
    • 200ml (7fl oz) Yeo Valley Organic Yogurt


    1. Heat the oil in a pan and gently fry the onion until starting to soften. Stir in the ginger, garlic, chillis, cumin and cinnamon stick and fry for 2-3 minutes.
    2. Fry the lamb in the mixture for 2 minutes, constantly stirring until it just starts to brown. Add the tomatoes, tomato purée and salt, cover and simmer over a very gentle heat for 40-50 minutes or until the lamb is tender and cooked.
    3. When ready to serve, stir in the yogurt, a spoonful at a time to prevent it curdling.
    4. Slice 3 or 4 bananas. Fry a small, finely chopped onion in a little oil. Add some crushed garlic, freshly grated ginger and 2.5ml (½ tsp) fresh red chilli, finely chopped. Add a good pinch each of tumeric, ground coriander and ground cloves. Cook for 1 minute, stir in some single cream, then add the bananas and cook for 3-4 minutes.

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    Cook's tips

    Instead of serving spicy bananas, peel a cucumber, discard the seeds and slice thinly. Pour over a little Mitsukan Seasoned Rice Vinegar Dressing for a refreshing accompaniment.


    Average user rating

    4 stars