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
Ostrich Rogan Josh
with carrot, raita & poppadom
Hands on Time: 15 - 30 minutes
Overall Time: 45 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
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.
How many servings does Ostrich Rogan Josh provide?
4 servings
What are the main ingredients in Ostrich Rogan Josh?
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
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?
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
How many calories does Ostrich Rogan Josh have?
670 calories
How much fat content does Ostrich Rogan Josh have?
grams
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