Pulled Beef Rogan Josh
with Basmati Rice and Chilli Flakes
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.
Rogan Josh Curry Paste
North Indian Style Spice Mix
Chicken Stock Paste
Slow Cooked Beef
Not included in your delivery
Water for the Rice
Water for the Sauce
Sugar for the Sauce
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a large saucepan with a tight-fitting lid on medium-high heat.
Add the Rogan Josh paste, North Indian style spice mix, garlic and fry until fragrant, 1-2 mins.
Stir in the passata, chicken stock paste, the beef along with the juices from the packet, water and sugar for the sauce (see pantry for amount).
Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins.
IMPORTANT: Ensure the beef is piping hot throughout.
Once tender, remove the lid and shred the beef.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir through the mango chutney and butter (see pantry for amount) until melted.
Taste, and season the sauce with salt and pepper if you feel it needs it.
Add a splash of water if the sauce if looking a little thick.
Fluff up the rice with a fork.
Share your rice between your serving bowls.
Top with the pulled beef Rogan Josh and sprinkle over the chilli flakes.