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Lamb Rogan Josh and Basmati Jumble

Lamb Rogan Josh and Basmati Jumble

with Mango Chutney Yoghurt

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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 conflict 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.

Preparation Time20 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

125 grams

Baby Plum Tomatoes

80 grams

Green Beans

150 grams

Basmati Rice

200 grams

Lamb Mince

1 sachet

Rogan Josh Curry Paste

10 grams

Chicken Stock Paste

75 grams

Greek Style Natural Yoghurt


1 sachet

Mango Chutney

Not included in your delivery

100 milliliter(s)

Water for Lamb

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2719 kJ
Energy (kcal)650 kcal
Fat20.0 g
of which saturates7.0 g
Carbohydrate85 g
of which sugars20.0 g
Protein31 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 1/4 tsp 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) When the water is boiling, add the rice and cook for 12 mins. Drain in a sieve when ready.
b) Meanwhile, heat a frying pan on high heat (no oil). When hot, add the lamb mince and cook until browned, 3-4 mins.
c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.


a) Once the mince has browned, add the onion. Cook, stirring regularly, until softened, 3-4 mins.
b) Add the rogan josh curry paste and cook, stirring, for 1 min.
c) Add the tomatoes, green beans, water for the lamb (see ingredients for amount) and chicken stock paste. Season with salt and pepper.
d) Cover with a lid (or foil) and simmer, stirring occasionally, until the tomatoes have softened, the beans are tender, 5-7 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, then mix together.


a) Add the drained rice and remaining mango chutney to the lamb mixture.
b) Mix well to combine.
c) Taste and season with salt and pepper. TIP: Add a splash more water if it’s a little dry.


a) Divide the jumble between your bowls.
b) Spoon over the mango chutney yoghurt. Enjoy!