What are the main ingredients in Lamb Rogan Josh?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Lamb Rogan Josh?

Calories: 1078, Carbs: 146 grams, Fat: grams, Protein: 58.4 grams, Sugar: 28.6 grams, Salt: 769 grams

How do I prepare Lamb Rogan Josh?

SIMMER DOWN: When the mince is browned, add the tomato paste and the Rogan Josh paste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the diluted stock and the cooked chopped tomato and bring to a boil. Lower the heat and simmer for 8-10 minutes until slightly reduced. In the final minute, add the rinsed spinach. Season with salt, pepper, and a sweetener of choice (to taste). RICE, RICE BABY: Boil the kettle. Place the rinsed rice in a pot over medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat, and steam for 10 minutes. Drain if necessary and fluff up with a fork. STOCK UP ON FLAVOUR: Dilute the stock with 300ml of boiling water. Place a pot over medium-high heat with a generous drizzle of oil. When hot, add the potato pieces. Fry for 5-7 minutes until starting to brown, shifting occasionally. Add ¾ of the diced onion and the mince and work quickly to break it up as it starts to cook. Caramelise for 3-4 minutes until browned, shifting occasionally. 1, 2, 3, SALSA: While the curry is simmering, roughly dice the tomato. Rinse, pick and roughly slice the mint. In a bowl, combine the diced tomato, the remaining onion (to taste), ½ the sliced mint, a drizzle of oil, and seasoning. Toss until combined and set aside for serving. DIG IN!: Dish up a generous helping of basmati rice. Spoon over the lamb Rogan Josh curry. Side with the fresh tomato salsa. Dollop over the raita, and garnish with the remaining sliced mint. Enjoy, Chef!

What should be prepared from my kitchen to make Lamb Rogan Josh?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Lamb Rogan Josh

A beautiful lamb mince curry that is filled to the brim with flavour. Simply throw it together and leave the flavours to culminate into something utterly scrumptious. Served on a bed of white basmati rice, with dollops of cool raita & a tomato salsa. This one’s a feast, Chef!

Lamb Rogan Josh

with basmati rice, a fresh tomato salsa & raita

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Cooked Chopped Tomato
Free-range Lamb Mince
Fresh Mint
Potato Chunks
Raita
Red Onion
Red Onions
Spice & All Things Nice Rogan Josh Paste
Spinach
Tomato
Tomato Paste
Tomatoes
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

RICE, RICE BABY
Boil the kettle. Place the rinsed rice in a pot over medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat, and steam for 10 minutes. Drain if necessary and fluff up with a fork.
STOCK UP ON FLAVOUR
Dilute the stock with 200ml of boiling water. Place a pot over medium-high heat with a generous drizzle of oil. When hot, add the potato pieces. Fry for 5-7 minutes until starting to brown, shifting occasionally. Add ¾ of the diced onion and the mince and work quickly to break it up as it starts to cook. Caramelise for 3-4 minutes until browned, shifting occasionally.
SIMMER DOWN
When the mince is browned, add the tomato paste and the Rogan Josh paste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the diluted stock and the cooked chopped tomato and bring to a boil. Lower the heat and simmer for 8-10 minutes until slightly reduced. In the final minute, add the rinsed spinach. Season with salt, pepper, and a sweetener of choice (to taste).
1, 2, 3, SALSA
While the curry is simmering, roughly dice ½ of the tomato. Rinse, pick and roughly slice the mint. In a bowl, combine the diced tomato, the remaining onion (to taste), ½ the sliced mint, a drizzle of oil, and seasoning. Toss until combined and set aside for serving.
DIG IN!
Dish up a generous helping of basmati rice. Spoon over the lamb Rogan Josh curry. Side with the fresh tomato salsa. Dollop over the raita, and garnish with the remaining sliced mint. Enjoy, Chef!

White Basmati Rice - 100ml
Beef Stock - 5ml
Potato Chunks - 250g
Red Onion - 1
Free-range Lamb Mince - 150g
Tomato Paste - 15ml
Spice & All Things Nice Rogan Josh Paste - 15ml
Cooked Chopped Tomato - 100g
Spinach - 20g
Tomato - 1
Fresh Mint - 4g
Raita - 30ml

Download the Recipe

Serves 2

RICE, RICE BABY
Boil the kettle. Place the rinsed rice in a pot over medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat, and steam for 10 minutes. Drain if necessary and fluff up with a fork.
STOCK UP ON FLAVOUR
Dilute the stock with 300ml of boiling water. Place a pot over medium-high heat with a generous drizzle of oil. When hot, add the potato pieces. Fry for 5-7 minutes until starting to brown, shifting occasionally. Add ¾ of the diced onion and the mince and work quickly to break it up as it starts to cook. Caramelise for 3-4 minutes until browned, shifting occasionally.
SIMMER DOWN
When the mince is browned, add the tomato paste and the Rogan Josh paste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the diluted stock and the cooked chopped tomato and bring to a boil. Lower the heat and simmer for 8-10 minutes until slightly reduced. In the final minute, add the rinsed spinach. Season with salt, pepper, and a sweetener of choice (to taste).
1, 2, 3, SALSA
While the curry is simmering, roughly dice the tomato. Rinse, pick and roughly slice the mint. In a bowl, combine the diced tomato, the remaining onion (to taste), ½ the sliced mint, a drizzle of oil, and seasoning. Toss until combined and set aside for serving.
DIG IN!
Dish up a generous helping of basmati rice. Spoon over the lamb Rogan Josh curry. Side with the fresh tomato salsa. Dollop over the raita, and garnish with the remaining sliced mint. Enjoy, Chef!

White Basmati Rice - 200ml
Beef Stock - 10ml
Potato Chunks - 500g
Red Onion - 1
Free-range Lamb Mince - 300g
Tomato Paste - 30ml
Spice & All Things Nice Rogan Josh Paste - 30ml
Cooked Chopped Tomato - 200g
Spinach - 40g
Tomato - 1
Fresh Mint - 8g
Raita - 60ml

Download the Recipe

Serves 3

RICE, RICE BABY
Boil the kettle. Place the rinsed rice in a pot over medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat, and steam for 10 minutes. Drain if necessary and fluff up with a fork.
STOCK UP ON FLAVOUR
Dilute the stock with 500ml of boiling water. Place a pot over medium-high heat with a generous drizzle of oil. When hot, add the potato pieces. Fry for 7-9 minutes until starting to brown, shifting occasionally. Add ¾ of the diced onion and the mince and work quickly to break it up as it starts to cook. Caramelise for 4-5 minutes until browned, shifting occasionally.
SIMMER DOWN
When the mince is browned, add the tomato paste and the Rogan Josh paste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the diluted stock and the cooked chopped tomato and bring to a boil. Lower the heat and simmer for 10-12 minutes until slightly reduced. In the final minute, add the rinsed spinach. Season with salt, pepper, and a sweetener of choice (to taste).
1, 2, 3, SALSA
While the curry is simmering, roughly dice 1½ of the tomatoes. Rinse, pick and roughly slice the mint. In a bowl, combine the diced tomatoes, the remaining onion (to taste), ½ the sliced mint, a drizzle of oil, and seasoning. Toss until combined and set aside for serving.
DIG IN!
Dish up a generous helping of basmati rice. Spoon over the lamb Rogan Josh curry. Side with the fresh tomato salsa. Dollop over the raita, and garnish with the remaining sliced mint. Enjoy, Chef!

White Basmati Rice - 300ml
Beef Stock - 15ml
Potato Chunks - 750g
Red Onions - 2
Free-range Lamb Mince - 450g
Tomato Paste - 45ml
Spice & All Things Nice Rogan Josh Paste - 45ml
Cooked Chopped Tomato - 300g
Spinach - 60g
Tomatoes - 2
Fresh Mint - 12g
Raita - 90ml

Download the Recipe

Serves 4

RICE, RICE BABY
Boil the kettle. Place the rinsed rice in a pot over medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat, and steam for 10 minutes. Drain if necessary and fluff up with a fork.
STOCK UP ON FLAVOUR
Dilute the stock with 600ml of boiling water. Place a pot over medium-high heat with a generous drizzle of oil. When hot, add the potato pieces. Fry for 8-9 minutes until starting to brown, shifting occasionally. Add ¾ of the diced onion and the mince and work quickly to break it up as it starts to cook. Caramelise for 4-5 minutes until browned, shifting occasionally.
SIMMER DOWN
When the mince is browned, add the tomato paste and the Rogan Josh paste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the diluted stock and the cooked chopped tomato and bring to a boil. Lower the heat and simmer for 12-15 minutes until slightly reduced. In the final minute, add the rinsed spinach. Season with salt, pepper, and a sweetener of choice (to taste).
1, 2, 3, SALSA
While the curry is simmering, roughly dice the tomatoes. Rinse, pick and roughly slice the mint. In a bowl, combine the diced tomatoes, the remaining onion (to taste), ½ the sliced mint, a drizzle of oil, and seasoning. Toss until combined and set aside for serving.
DIG IN!
Dish up a generous helping of basmati rice. Spoon over the lamb Rogan Josh curry. Side with the fresh tomato salsa. Dollop over the raita, and garnish with the remaining sliced mint. Enjoy, Chef!