Rogan Josh Style Lamb Meatballs
with Lentils and Jasmine Rice
.
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.
Ingredients
150
Jasmine Rice
2
Garlic Clove**
1
Coriander
1
Lentils
10
Panko Breadcrumbs
200
Lamb Mince
50
Rogan Josh Curry Paste
1
Finely Chopped Tomatoes
1
Chicken Stock Powder
Not included in your delivery
Water
50
Water for the Curry
300
Water for the Rice
Utensils
Cooking Instructions and Tips
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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). Roughly chop the coriander (stalks and all). Drain and rinse the lentils in a sieve.
Pop the panko breadcrumbs into a bowl.Add the water for the meatballs (see ingredients for amount) and mix together. Add the lamb mince. Season with salt and pepper. Using your hands mix everything together until very well combined. Form the mixture into evenly sized balls, 4 per person. IMPORTANT: Wash your hands after handling raw meat.
Heat a drizzle of oil in a frying pan over a medium high heat. Once hot add the meatballs and fry until browned all over, 5-6 mins. Add the garlic and rogan josh paste. Cook, stirring frequently 1-2 mins. Pour in the chopped tomatoes, water (see ingredients for amount) and chicken stock powder. Season with salt, pepper and a pinch of sugar. Stir together well, cover with a lid or foil and simmer 6-7 mins.
Remove the lid from the pan. Add the lentils, stir in until well combined, bring to the boil then reduce the heat and simmer (uncovered), stirring occasionally until the curry has thickened and the meatballs are cooked through, 3-5 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Season to taste with salt and pepper. Fluff up the rice with a fork and stir through half the coriander. Divide the rice between plates and top with the curry and meatballs. Sprinkle with the remaining coriander. Enjoy!
