Lamb Rogan Josh Pilaf
with Green Beans, Mango Chutney and Yoghurt
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.
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
2
Garlic Clove
1
Medium Tomato
80
Green Beans
150
Basmati Rice
200
Lamb Mince
50
Rogan Josh Curry Paste
10
Chicken Stock Paste
40
Mango Chutney
75
Low Fat Natural Yoghurt
(Contains Milk)
1
Chilli Flakes
Not included in your delivery
100
Water for the Lamb
Nutritional information
Utensils
Instructions
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) Cut the tomatoes into 1cm chunks.
d) Trim the green beans and cut into thirds.
a) Pour the boiled 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).
c) Once hot, add the lamb mince and cook until browned, 3-4 mins. 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 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.
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. Cook, stirring, for 1 min.
a) Add the tomatoes, chicken stock paste and water for the lamb (see pantry for amount). Season with salt and pepper.
b) Simmer, stirring occasionally, until the tomatoes have softened, 5-7 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Add the cooked rice, green beans and mango chutney to the lamb mixture.
b) Mix well to combine.
c) Taste and season with salt and pepper, adding a splash of water if it’s a little dry.
a) Share the lamb pilaf between your bowls.
b) Finish with a dollop of yoghurt and a sprinkle of chilli flakes (careful, they're hot).
Enjoy!
