Lamb Rogan Josh Pilaf
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Lamb Rogan Josh Pilaf

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 20-25 minutes for a delicious and speedy meal. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass

Tags:
Calorie Smart
Quick
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 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.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Medium Tomato

80 grams

Green Beans

150 grams

Basmati Rice

200 grams

Lamb Mince

50 grams

Rogan Josh Curry Paste

10 grams

Chicken Stock Paste

40 grams

Mango Chutney

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

1 pinch

Chilli Flakes

Not included in your delivery

100 milliliter(s)

Water for the Lamb

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Nutritional information

Energy (kJ)2653 kJ
Energy (kcal)634 kcal
Fat20.5 g
of which saturates7.4 g
Carbohydrate81.8 g
of which sugars18.2 g
Protein30.3 g
Salt2.29 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Pan
Sieve
Large Saucepan

Instructions

Get Prepped
1

a) Boil a half-full kettle.

b) Peel and grate the garlic (or use a garlic press).

c) Cut the tomato into 1cm chunks.

d) Trim the green beans and cut into thirds.

Fry the Mince
2

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. Fry until browned, 3-4 mins. Use a spoon to break it up as it cooks. 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. Once cooked, drain in a sieve.

Add the Flavour
3

a) Once the mince has browned, drain and discard any excess fat.

b) Stir in the rogan josh curry paste and garlic. Cook, stirring, for 1 min.

 

Simmer and Stir
4

a) Add the tomato chunks, chicken stock paste and water for the lamb (see pantry for amount) to the pan. Season with salt and pepper.

b) Simmer, stirring occasionally, until the the mince is cooked and tomatoes have softened, 5-7 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Combine your Pilaf
5

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.

Serve
6

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!