Rogan Josh Lamb Burger and Zesty Fries
with Mango Chutney Mayo and Kachumber Salad
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
450 grams
Potatoes
50 grams
Rogan Josh Curry Paste
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
300 grams
Lamb Mince
½ unit(s)
Lemon
½ unit(s)
Cucumber
(May contain Celery)
1 unit(s)
Medium Tomato
32 grams
Mayonnaise
(Contains Egg, Mustard)
40 grams
Mango Chutney
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
20 grams
Wild Rocket
Not included in your delivery
½ tsp
Salt for the Burgers
1 tbsp
Olive Oil
½ tsp
Sugar for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 30-35 mins. Turn halfway through.
Put the rogan josh curry paste and breadcrumbs into a large bowl, then mix to combine. Add the lamb mince. Season with the salt for the burger (see ingredients for amount) and pepper then mix together with your hands. Roll the mince into even-sized balls, then shape into 2cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto a lightly oiled baking tray. When there are 15 mins left for the fries, bake the burgers on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, zest and halve the lemon (see ingredients for amount). Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Cut the tomatoes into 1cm chunks. Squeeze the juice the lemon (see ingredients for amont) into a salad bowl. Mix in the olive oil and sugar for the dressing (see ingredients for both amounts) and season with salt and pepper. Add the cucumber and tomato into the dressing and toss together.
Halve the burger buns. Pop into the oven to warm through, 2-3 mins. Meanwhile, add the mayo and mango chutney into a bowl, mix. Taste and season with salt and pepper, if needed. Once the fries are cooked, sprinkle over the lemon zest, toss to evenly coat.
When everything is ready, slather half of the mango chutney mayo onto the burger buns. Top with the burger patty and some of the rocket, then sandwich together. Pop the burgers onto your plates with the zesty fries. Toss the remaining rocket into the kachumber and serve next to the burgers, with the rest of the chutney mayo on the side for dipping. Enjoy!
