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Lamb Rogan Josh Pilaf

Lamb Rogan Josh Pilaf

with Green Beans and Mango Chutney Yoghurt

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Looking for a quick and tasty midweek dinner option? Try cooking up our Lamb Rogan Josh Pilaf in just 20 minutes for a delicious and speedy meal.

Tags:Rapid
Allergens:Milk

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 levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

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

Low Fat Natural Yoghurt

(ContainsMilk)

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)2729 kJ
Energy (kcal)652 kcal
Fat20.4 g
of which saturates7.4 g
Carbohydrate85.9 g
of which sugars20.4 g
Protein30.8 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Garlic Press
Frying Pan
Sieve
Saucepan
Lid
Aluminum Foil
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Boil a full kettle.
b) Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press).
c) Halve the baby plum tomatoes.
d) Trim the green beans and chop into thirds.

2

a) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
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.
d) When the rice has 5 mins of cooking time left, add the green beans to the rice pan and cook for the remaining time. Drain the rice and beans in a sieve when ready.

3

a) Once the mince has browned, add the red onion. Cook, stirring regularly, until softened, 3-4 mins.
b) Add the rogan josh curry paste and garlic and cook, stirring, for 1 min.
c) Add the tomatoes, 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, 5-7 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

4

a) Meanwhile, pop the yoghurt into a small bowl.
b) Add half the mango chutney, season with salt and pepper, then mix together.

5

a) Add the cooked rice, green beans 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.

6

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