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Rogan Josh Style Lamb and Lentil Curry

Rogan Josh Style Lamb and Lentil Curry

Rogan Josh Style Lamb and Lentil Curry

with Spinach and Basmati Rice

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

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

200 grams

Lamb Mince

1 unit(s)

Garlic Clove**

1 carton(s)

Lentils

50 grams

Rogan Josh Curry Paste

1 sachet(s)

Curry Powder Mix

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2938 kJ

Energy (kcal)702 kcal

Fat21 g

of which saturates7.2 g

Carbohydrate94 g

of which sugars8 g

Protein36.1 g

Salt4.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Large Saucepan

•Pan

•Garlic Press

Instructions

Cook the Rice

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 10-12 mins.

d) Once cooked, drain in a sieve. Pop back in the pan and cover to keep warm.

Fry the Mince

2

a) Meanwhile, heat a large frying pan on high heat (no oil).

b) Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

c) Once the lamb is browned, drain and discard any excess fat. Season with salt and pepper.

Add the Flavour

3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the lentils in a sieve.

c) Stir the rogan josh curry paste, curry powder and garlic into the lamb. Cook, stirring, for 1 min.

Simmer and Stir

4

a) Add the passata, water for the sauce (see pantry for amount) and chicken stock paste to the pan, then stir together.

b) Stir in the lentils, season with salt, pepper and a pinch of sugar (if you have any), then simmer until thickened, 4-5 mins.

c) Add a splash of water if it's a little too thick.

Bring on the Spinach

5

a) Add the spinach to the curry a handful at a time and cook until wilted and piping hot, 1-2 mins.

b) Taste and season with salt and pepper if needed.

Serve

6

a) Fluff up the rice with a fork and share between your bowls.

b) Top with the lamb curry.

Enjoy!

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