What is the preparation time for Ostrich Rogan Josh?

The preparation time for Ostrich Rogan Josh with carrot, raita & poppadom is between 15 and 30 minutes.

What is the total time required to make Ostrich Rogan Josh with carrot, raita & poppadom?

The total time required to make Ostrich Rogan Josh with carrot, raita & poppadom is between 45 and 60 minutes.

What are the main ingredients in Ostrich Rogan Josh?

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

What is the nutritional information of Ostrich Rogan Josh?

Calories: 670, Carbs: 82 grams, Fat: grams, Protein: 46.9 grams, Sugar: 26.5 grams, Salt: 2025 grams

How do I prepare Ostrich Rogan Josh?

NEARLY THERE: Place the grated carrot and ¾ of the chopped mint in a bowl with a drizzle of olive oil. Season and set aside. CRISPY POPPADOMS: Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. TIME TO NOM!: Dish up a hearty helping of the Rogan Josh curry, side with the minty-grated carrot and a crispy poppadom. Dollop over the raita and finish with a scattering of the remaining mint. Perfection, Chef! BEGIN THE CURRY: Boil the kettle. Dilute the stock with 300ml of boiling water. Place a pot over a medium-high heat with a generous drizzle of oil. When hot, add the potato pieces and chopped carrots. Fry for 6-8 until they start turning golden, stirring occasionally. Add the diced onion and cook for 4-5 minutes until the onion is soft and translucent. Add the mince, and continue to cook for 5-6 minutes until the mince is caramelised. BRING THE FLAVA!: Stir through the tomato paste and Rogan Josh paste and cook for 1-2 minutes until fragrant. Pour in the diluted stock and cooked chopped tomato and bring to a boil. Reduce the heat and simmer for 12-15 minutes. In the final 2-3 minutes, stir through the shredded spinach until wilted. Season and add a sweetener of choice to taste (optional). On completion, the veggies should be cooked and the sauce should be reduced and thickened.

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

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

Ostrich Rogan Josh

Name: Ostrich Rogan Josh
Prep time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

A beautiful ostrich mince curry, filled to the brim with flavour and ease. Quick to prep and quick to eat! Throw it together and leave the flavours to culminate into something utterly gorgeous. Add dollops of raita, a crispy popadom and a zingy carrot sambal. Come, dig in!

Ostrich Rogan Josh

with carrot, raita & poppadom

Hands on Time: 15 - 30 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Beef
Beef Stock
Carrot
Cooked Chopped Tomato
Free-range Ostrich Mince
Fresh Mint
Onion
Onions
Ostrich
Poppadom
Poppadoms
Raita
Spice & All Things Nice Rogan Josh Paste
Spinach
Tomato Paste

From your kitchen:

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

Serves 1

BEGIN THE CURRY
Boil the kettle. Dilute the stock with 200ml of boiling water. Place a pot over a medium-high heat with a generous drizzle of oil. When hot, add the potato pieces and chopped carrots. Fry for 6-8 until they start turning golden, stirring occasionally. Add the diced onion and cook for 4-5 minutes until the onion is soft and translucent. Add the mince, and continue to cook for 5-6 minutes until the mince is caramelised.
BRING THE FLAVA!
Stir through the tomato paste and Rogan Josh paste and cook for 1-2 minutes until fragrant. Pour in the diluted stock and cooked chopped tomato and bring to a boil. Reduce the heat and simmer for 10-12 minutes. In the final 2-3 minutes, stir through the shredded spinach until wilted. Season and add a sweetener of choice to taste (optional). On completion, the veggies should be cooked and the sauce should be reduced and thickened.
NEARLY THERE
Place the grated carrot and ¾ of the chopped mint in a bowl with a drizzle of olive oil. Season and set aside.
CRISPY POPPADOMS
Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
TIME TO NOM!
Dish up a hearty helping of the Rogan Josh curry, side with the minty-grated carrot and a crispy poppadom. Dollop over the raita and finish with a scattering of the remaining mint. Perfection, Chef!

Beef Stock - 5ml
Baby Potatoes - 250g
Carrot - 240g
Onion - 1
Free-range Ostrich Mince - 150g
Tomato Paste - 15ml
Spice & All Things Nice Rogan Josh Paste - 15ml
Cooked Chopped Tomato - 100g
Spinach - 75g
Fresh Mint - 3g
Poppadom - 1
Raita - 30ml

Download the Recipe

Serves 2

BEGIN THE CURRY
Boil the kettle. Dilute the stock with 300ml of boiling water. Place a pot over a medium-high heat with a generous drizzle of oil. When hot, add the potato pieces and chopped carrots. Fry for 6-8 until they start turning golden, stirring occasionally. Add the diced onion and cook for 4-5 minutes until the onion is soft and translucent. Add the mince, and continue to cook for 5-6 minutes until the mince is caramelised.
BRING THE FLAVA!
Stir through the tomato paste and Rogan Josh paste and cook for 1-2 minutes until fragrant. Pour in the diluted stock and cooked chopped tomato and bring to a boil. Reduce the heat and simmer for 12-15 minutes. In the final 2-3 minutes, stir through the shredded spinach until wilted. Season and add a sweetener of choice to taste (optional). On completion, the veggies should be cooked and the sauce should be reduced and thickened.
NEARLY THERE
Place the grated carrot and ¾ of the chopped mint in a bowl with a drizzle of olive oil. Season and set aside.
CRISPY POPPADOMS
Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
TIME TO NOM!
Dish up a hearty helping of the Rogan Josh curry, side with the minty-grated carrot and a crispy poppadom. Dollop over the raita and finish with a scattering of the remaining mint. Perfection, Chef!

Beef Stock - 10ml
Baby Potatoes - 500g
Carrot - 480g
Onion - 1
Free-range Ostrich Mince - 300g
Tomato Paste - 30ml
Spice & All Things Nice Rogan Josh Paste - 30ml
Cooked Chopped Tomato - 200g
Spinach - 150g
Fresh Mint - 5g
Poppadoms - 2
Raita - 60ml

Download the Recipe

Serves 3

BEGIN THE CURRY
Boil the kettle. Dilute the stock with 500ml of boiling water. Place a pot over a medium-high heat with a generous drizzle of oil. When hot, add the potato pieces and chopped carrots. Fry for 8-10 until they start turning golden, stirring occasionally. Add the diced onion and cook for 5-6 minutes until the onion is soft and translucent. Add the mince, and continue to cook for 6-7 minutes until the mince is caramelised.
BRING THE FLAVA!
Stir through the tomato paste and Rogan Josh paste and cook for 2-3 minutes until fragrant. Pour in the diluted stock and cooked chopped tomato and bring to a boil. Reduce the heat and simmer for 15-20 minutes. In the final 3-4 minutes, stir through the shredded spinach until wilted. Season and add a sweetener of choice to taste (optional). On completion, the veggies should be cooked and the sauce should be reduced and thickened.
NEARLY THERE
Place the grated carrot and ¾ of the chopped mint in a bowl with a drizzle of olive oil. Season and set aside.
CRISPY POPPADOMS
Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
TIME TO NOM!
Dish up a hearty helping of the Rogan Josh curry, side with the minty-grated carrot and a crispy poppadom. Dollop over the raita and finish with a scattering of the remaining mint. Perfection, Chef!

Beef Stock - 15ml
Baby Potatoes - 750g
Carrot - 720g
Onions - 2
Free-range Ostrich Mince - 450g
Tomato Paste - 45ml
Spice & All Things Nice Rogan Josh Paste - 45ml
Cooked Chopped Tomato - 300g
Spinach - 225g
Fresh Mint - 8g
Poppadoms - 3
Raita - 90ml

Download the Recipe

Serves 4

BEGIN THE CURRY
Boil the kettle. Dilute the stock with 600ml of boiling water. Place a pot over a medium-high heat with a generous drizzle of oil. When hot, add the potato pieces and chopped carrots. Fry for -10 until they start turning golden, stirring occasionally. Add the diced onion and cook for 5-6 minutes until the onion is soft and translucent. Add the mince, and continue to cook for 6-7 minutes until the mince is caramelised.
BRING THE FLAVA!
Stir through the tomato paste and Rogan Josh paste and cook for 2-3 minutes until fragrant. Pour in the diluted stock and cooked chopped tomato and bring to a boil. Reduce the heat and simmer for 15-20 minutes. In the final 3-4 minutes, stir through the shredded spinach until wilted. Season and add a sweetener of choice to taste (optional). On completion, the veggies should be cooked and the sauce should be reduced and thickened.
NEARLY THERE
Place the grated carrot and ¾ of the chopped mint in a bowl with a drizzle of olive oil. Season and set aside.
CRISPY POPPADOMS
Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
TIME TO NOM!
Dish up a hearty helping of the Rogan Josh curry, side with the minty-grated carrot and a crispy poppadom. Dollop over the raita and finish with a scattering of the remaining mint. Perfection, Chef!