Golden Potato Topped Lamb Rogan Josh
with Lentils, Peas and Yoghurt
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 unit(s)
Carrot
200 grams
Lamb Mince
1 sachet(s)
Ground Turmeric
50 grams
Rogan Josh Curry Paste
50 grams
Red Split Lentils
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
120 grams
Peas
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
1 pinch
Chilli Flakes
Not included in your delivery
300 milliliter(s)
Water for the Curry
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the lamb mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Once browned, add the carrot to the lamb and fry until slightly softened, 3-4 mins.
While the lamb cooks, pop the potatoes onto a large baking tray.
Drizzle with oil, season with salt and pepper, then sprinkle over the turmeric. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, once the carrot has softened, stir the rogan josh curry paste into the lamb mixture. Fry until fragrant, 1 min.
Add the lentils, passata, chicken stock paste and water for the curry (see pantry for amount) to the pan, then stir together well.
Bring the curry to the boil, then lower the heat and simmer until the lentils are tender, 20-25 mins. Add a splash of water if it's a little dry and stir occasionally to prevent it from sticking.
When your curry is ready, stir in the peas and simmer until piping hot, 2-3 mins. Remove from the heat.
Taste and season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle.
When everything's ready, spoon the lamb and lentil rogan josh into your bowls and top with the crispy golden potatoes.
Spoon a dollop of yoghurt on top and sprinkle over the chilli flakes (add less if you'd prefer things milder) to finish.
