Jamie Oliver's Curry Rogan Josh (with lamb) and Chapattis

This recipe is a new find and it's fantastic.  I added lamb as it is meant to be a vegetarian dish - and I'm sure would be divine without meat.  Just knew that my husband would prefer it with meat and it would probably be more filling for both of us.  Important for me at the moment as I'm pregnant and forever hungry!

I added about 1kg of diced lamb once the onion was soft - browned it off before adding the other vegetables.  Seemed to work fine and still tasted fantastic.  My other variation was adding more of the curry paste.  I used about half of a 540g jar of the Pataks Rogan Josh curry paste.  Next time I will probably use the spicier version as this original one was delicious but not spicy at all.

The recipe is from Jamie Oliver's "Jamie's 30 Minute Meals" book and so there aren't specific timings for things - he's assuming you're doing it all in 30 mins and so it's a step by step guide that takes you through the entire 30 mins.  The recipe also includes a carrot salad, lemon pickle and special rice - I'll try those additional elements next time.

Pre-heat oven to 180 degrees, fill and boil the kettle, put a large pan on a high heat.

Curry
2 onions
1 medium butternut squash
1 small cauliflower
optional: 1 fresh red chilli
4 cloves of garlic
a bunch of fresh coriander
1/2 a jar or Patak's rogan josh paste (I ended up using 1/2 jar of the 540g size)
1 x 400g tin of chickpeas
100g washed baby spinach
1 x 500g tub natural yoghurt

Chapattis
1 pack of chapattis
turmeric, for dusting
olive oil

Curry
Peel and slice the onions and add to a pan with a splash of water and a few good lugs of olive oil.
(Once the onions were soft, I added the lamb now and browned it off before adding the other veggies)
Carefully cut the butternut squash in half across the middle, wrap up the base and put in the fridge for another day.  Slice your piece into 1cm chunks - no need to peed.  Add to the pan.
Trim the cauliflower and remove the outer leaves.
Cut it into bite-sized chunks, and throw them into the pan.
If you want some extra heat, slice up the chilli and add it now.
Crush in the unpeeled garlic.
Finely chop the coriander (stalks and all).
Reserve a few leaves for garnish and add the rest to the pan with a couple of generous splashes of boiled water.
Add the rogan josh paste and the tin of chickpeas, with their juices.
Season and stir well, then put a lid on.
Cook hard and fast, stirring occasionally.
Check after approx 10 mins and add a splash of water if it looks a bit dry.  Stir, then replace the lid.
After another 5 mins, take the lid off.  Do you need to adjust the consistency?
If so, you can add a generous splash of boiled water, depending on whether you want it drier or wetter.
Or mash up some of the veg for different textures.  Taste and add a pinch of salt, if needed.
Then add the spinach and stir through.

Chapattis
Scrunch up a large sheet of greaseproof paper under the tap.
Flatten it out, then layer the chapattis on top, drizzling each lightly with a little olive oil and a sprinkling of turmeric.
Wrap them in the paper and put them on the middle shelf of the oven.
(Keep an eye on them as they don't take long)

To serve
Tip half the tub of yoghurt into a small bowl.
Drizzle over a little extra virgin olive oil and take to the table.
Remove chapattis from the oven and take them straight to the table.
Transfer the  rice and curry into large serving bowls.
Spoon the remaining yoghurt over the curry, sprinkle with the rest of the coriander leaves and take both bowls to the table.
Jamie's 30 Minute Meals, Jamie Oliver, Page 82.

My pot before the spinach was added

A serve on rice
(had still forgotten spinach at this stage)

Delicious chapattis - crunchy freshness
straight from the oven