Lamb Rogan Josh and Basmati Jumble
with Mango Chutney Yoghurt
Looking for a quick and tasty midweek dinner option? Try cooking up our Lamb Rogan Josh and Basmati Jumble in just 20 minutes for a delicious and speedy meal.
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
Red Onion
125
Baby Plum Tomatoes
80
Green Beans
200
Lamb Mince
150
Basmati Rice
50
Rogan Josh Curry Paste
10
Chicken Stock Paste
75
Low Fat Natural Yoghurt
(Contains Milk)
40
Mango Chutney
Not included in your delivery
100
Water for the Lamb
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/4 tsp of salt for the rice.
b) Halve, peel and chop the red onion into small pieces.
c) Halve the baby plum tomatoes.
d) Trim the green beans then chop into thirds.
a) Heat a frying pan on high heat (no oil). When hot, add the lamb mince and cook until browned, 3-4 mins. b) Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the lamb. IMPORTANT: Wash your hands and equipment after handling raw meat.
c) Meanwhile, when the water is boiling, add the rice and cook for 12 mins. Drain in a sieve.
a) Once the mince has browned, add the onion and green beans and cook, stirring regularly, until the onion has softened, 3-4 mins.
b) Add the rogan josh paste and cook, stirring, for 1 min.
c) Add the tomatoes and cook, stirring, until they start to soften, 2 mins.
d) Pour in the water for the lamb (see ingredients for amount) and chicken stock paste, season with salt and pepper and bring to a simmer.
e) Cook until the beans are tender and the sauce has thickened, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Meanwhile, pop the yoghurt into a small bowl.
b) Add half the mango chutney, season with salt and pepper and mix together.
a) When the rice is cooked, drain it really well in a sieve and add to the lamb mixture.
b) Add the remaining mango chutney.) Mix together really well.
c) Taste and season with salt and pepper. TIP: Add a splash more water if dry.
a) Divide the jumble between your plates.
b) Spoon over the mango chutney yoghurt. Enjoy!
