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Crispy Potato Topped Lamb Rogan Josh

Crispy Potato Topped Lamb Rogan Josh

with Lentils and Natural Yoghurt

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A classic Indian curry made with rich, aromatic lamb and a myriad of spices, you can’t beat a Rogan Josh. Unless, of course, you bake it into a pie. In that case some serious culinary magic happens. In this recipe, we’ve topped the curry with potato and a sprinkling of turmeric and roasted them until they’re golden and crispy. The result is a mildly aromatic flavour making them the perfect accompaniment to the curry. Delicious!

Allergens:CeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Potato

1 unit(s)

Carrot

1 unit(s)

Green Chilli

1 pot(s)

Ground Turmeric

200 grams

Lamb Mince

1 sachet

Rogan Josh Curry Paste

50 grams

Red Split Lentils

1 pack(s)

Tomato Passata

1 sachet

Chicken Stock Powder

(ContainsCelery)

Greek Style Natural Yoghurt

(ContainsMilk)

Not included in your delivery

400 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2628 kJ
Energy (kcal)628 kcal
Fat21.0 g
of which saturates8.0 g
Carbohydrate77 g
of which sugars16.0 g
Protein36 g
Salt2.31 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Frying Pan
Baking Dish
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Remove the ends from the carrot (no need to peel), halve lengthways then chop into 1cm strips. Chop into 1cm chunks. Halve the chilli lengthways, deseed then slice thinly.

2

Pop the potato on a baking tray and drizzle with oil and season with salt and pepper. Sprinkle over the turmeric and toss to coat. Roast the potatoes on the top shelf of you oven until golden and crispy, 25-30 mins, turn halfway through cooking. Once cooked, remove from your oven and set aside. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

3

Meanwhile, heat a frying pan on medium high heat (no oil). Once hot, add the lamb and season with salt and pepper. Fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. Add the carrot to the lamb, fry until the carrot softens slightly, 3-4 mins. Stir in the rogan josh paste and half the green chilli (add less if you don't like heat). Cook for 1 minute, then add the lentils, passata, water (see ingredient list for amount) and chicken stock powder.

4

Stir together and bring the mixture gently to the boil, simmer until the lentils are tender, 20-25 mins. Add a splash of water if the mixture is dry. Once the mixture is cooked. Season to taste with salt and pepper if you feel it needs it. Then transfer to an ovenproof dish.

5

Lay the roasted potatoes on top of the lamb mixture, then bake in your oven until the mixture is bubbling, 4-5 mins.

6

Remove from your oven and drizzle over some of the yoghurt and sprinkle over the remaining green chilli. Spoon into bowls, drizzle over some more yoghurt (and more chilli for anyone that likes things extra spicy), enjoy!