- 1 tablespoon vegetable oil
- 1kg boned lamb leg, diced
- 1 brown onion, diced
- 375g Passage of India Rogan Josh simmer sauce
- 1 cup thick natural yoghurt
- 120g bag baby spinach leaves
- 1/2 cup mint leaves, roughly chopped
- Steamed basmati rice, to serve
- Pappadams, to serve
| - Heat oil in a large non-stick frying pan over medium high heat. Cook lamb in batches for 5 minutes or until browned on all sides. Transfer to a plate
- Add onion to pan and cook for 5 minutes or until softened. Pour Passage to India Rogan Josh simmer sauce over onion and return lamb to pan. Bring curry to a simmer. Reduce heat and slowly add yoghurt, a large tablespoon at a time, stirring after each addition until well combined. (This will prevent the yoghurt curdling). Cover and reduce heat to low. Simmer for 45 minutes or until lamb is tender
- Stir through spinach and mint and cook for 2 minutes or until just wilted. Serve curry with basmati rice and pappadams
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