Beef Meatball Rogan Josh
with Basmati Rice and Coriander
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
100 grams
Basmati Rice
2 unit(s)
Garlic Clove
10 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
1 sachet(s)
North Indian Style Spice Mix
½ sachet(s)
Ground Turmeric
50 grams
Rogan Josh Curry Paste
1 carton(s)
Tomato Passata
10 grams
Beef Stock Paste
40 grams
Baby Spinach
1 bunch(es)
Coriander
Not included in your delivery
200 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
200 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine half the garlic, half the North Indian style spice mix, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person.
IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins.
IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Add the remaining garlic, remaining North Indian style spice mix, ground turmeric and rogan josh paste. Cook until fragrant, 1 min.
Add the passata, beef stock paste, water and sugar for the sauce (see pantry for both amounts). Stir to combine, bring to the boil, then simmer until thickened, 6-8 mins.
When the meatballs are cooked, stir them into the curry sauce.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Taste the sauce and season with salt, pepper or sugar if needed.
Share the rice between your bowls. Top with your meatballs and curry sauce.
Sprinkle over the coriander to finish.
Enjoy!
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