Beef, Potato and Spinach Rogan Josh
with Naan Bread
Though rogan josh is traditionally made with lamb, this staple Kashmiri dish works just as well with beef or even goat! The sauce is aromatic and rich, spiced with ground coriander, cumin, paprika and turmeric.
The quantities provided above are averages only.
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
1 unit(s)
Baking Potato
2 unit(s)
Garlic Clove**
240 grams
British Beef Mince
30 grams
Tomato Puree
1 sachet(s)
Curry Powder Mix
50 grams
Rogan Josh Curry Paste
10 grams
Chicken Stock Paste
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Milk, Wheat)
40 grams
Baby Spinach
Not included in your delivery
½ tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Cooking Instructions and Tips
a) If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans. Boil a full kettle.
b) Cut the potato into 2cm chunks (no need to peel). Peel and grate the garlic (or use a garlic press).
c) Once boiled, pour the water into a large saucepan on high heat with 0.5 tsp salt and add the potatoes. Cook until you can easily slip a knife through, 15-18 mins.
d) Once cooked, drain in a colander.
a) While the potatoes cook, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Once the mince has browned, stir in the garlic, tomato puree, curry powder and rogan josh curry paste. Cook for 1 min.
b) Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.
a) Cut the naans in half widthways, then put in your toaster until golden.
b) If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Gently stir the cooked potatoes through the curry, adding a splash of water if it's a little thick.
c) Season with salt and pepper, then remove from the heat.
a) When everything's ready, spoon the rogan josh curry into your bowls.
b) Spread the butter (see pantry for amount) over the naans and serve alongside for dipping and scooping.
Enjoy!
