Super Quick Lamb and Pea Rogan Josh
with Green Pepper, Bulgur and Yoghurt
Calories
:
668 kcalProtein
:
34.9g proteinTotal
:
10 minutesDifficulty
:
Easy High Protein
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Celery
- May contain traces of allergens
Ready in just 15 minutes, our Super Quick Lamb and Pea Rogan Josh is fully delicious. Though rogan josh is traditionally made with lamb, this staple Kashmiri dish works just as well with beef or even goat! The sauce is aromatic and rich, spiced with ground coriander, cumin, paprika and turmeric.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
20 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Green Pepper
(May contain traces of: Celery)
200 grams
Lamb Mince
1 sachet(s)
Curry Powder Mix
30 grams
Tomato Puree
50 grams
Rogan Josh Curry Paste
120 grams
Peas
40 grams
Mango Chutney
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
150 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Energy (kJ)2796 kJ
Energy (kcal)668 kcal
Fat22.4 g
of which saturates9.5 g
Carbohydrate85 g
of which sugars29.5 g
Dietary Fibre12.6 g
Protein34.9 g
Salt3.3 g
Potassium82.5 mg
Calcium7.5 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Lid
•Large Saucepan
•Large Frying Pan
Instructions
1
- Pour the water for the bulgur (see pantry) into a large saucepan, stir in half the chicken stock paste and bring to the boil.
- Stir in the bulgur, bring back up to the boil and simmer for 1 min.
- Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
- Meanwhile, slice the green pepper into strips.
2
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the Lamb mince and sliced pepper, 5-6 mins. Break up the mince as it cooks, then drain the fat.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
3
- Add the curry powder and tomato puree. Fry for 1 min more.
- Stir in the rogan josh curry paste, water for the sauce (see pantry) and the remaining chicken stock paste.
- Bring up to a boil, then lower to a simmer.
- Stir through the peas and mango chutney and cook for 3-4 mins.
4
- Fluff up the bulgur and share between bowls.
- Stir the honey (see pantry) into the lamb.
- Top with your lamb rogan josh.
- Dollop over your yoghurt.
