Lamb Roghanjosh
  • 1 lamb shoulder, fat rimed and bone cut out (185g)
  • 1 tsp butter (5g)
  • 1 heaping tsp cream cheese (10g)
  • 1/4 cup peeled red peppers, chopped (30g)
  • 1 tsp hot red peppers, chopped (2g)
  • 2 leaves spinach, finely chopped (8g)
  • 1 tsp garam masala (2g)
  • 1 pinch each coriander, cardamom, cloves (2g)
  • 3 tbs water (45g)
Creamy, spicy and exotic. Makes two servings.
 Nutritional information 
1/2 recipe (125g)
 Phosphorus (mg) 182 
 Potassium (mg) 310 
 Sodium (mg) 135 
 Protein (g) 36.9 
 Sugar (g) 0.8 
 Carbohydrates (g) 1.3 
 Water (mL) 88 
 Fibre (g) 0.4 
 Calories 216 
STEP 1: Trim the fat and bone from the lamb shoulder.
STEP 2: Heat up the butter in a small cookpot or frying pan, and brown the dry spices.
STEP 3: Brown the meat.
STEP 4: In a bowl, using a spoon, mix the cream cheese with 1 tsp water until smooth, then add 2 tbs water and mix so more.
STEP 5: Add the cheese/water mixture.
STEP 6: Add the spinach and the sweet and hot peppers. Reduce until the creamy sauce coats the meat without being runny.
STEP 7: Serve with basmati and fruit chutney.