Beef Meatball Rogan Josh
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Beef Meatball Rogan Josh

Beef Meatball Rogan Josh

with Basmati Rice and Coriander

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.

Tags:
High Protein
Calorie Smart
Allergens:
Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

100 grams

Basmati Rice

1 unit(s)

Carrot

1 bunch(es)

Coriander

3 unit(s)

Garlic Clove

1 sachet(s)

North Indian Style Spice Mix

10 grams

Breadcrumbs

(Contains Cereals containing gluten)

240 grams

British Beef Mince

50 grams

Rogan Josh Curry Paste

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

40 grams

Mango Chutney

40 grams

Baby Spinach

Not included in your delivery

200 milliliter(s)

Water for the Rice

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

200 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2677 kJ
Energy (kcal)640 kcal
Fat23.5 g
of which saturates8.8 g
Carbohydrate75 g
of which sugars20.3 g
Dietary Fiber7.2 g
Protein35.8 g
Salt3.36 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Large Bowl
Grater
Baking Tray
Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 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).

2

Meanwhile, trim and halve the carrot lengthways (no need to peel). Slice widthways into 0.5cm thick half moons.

Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).

In a large bowl, combine half the garlic, half the North Indian style spice mix, the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

3

Pop the meatballs onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

4

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the carrot to the pan and stir-fry until softened, 6-7 mins.

Add the rogan josh curry paste, the remaining garlic and remaining North Indian style spice mix to the onions. Cook until fragrant, 1 min. 

Add the passata, chicken stock paste and water for the sauce (see pantry for amounts). Stir to combine, bring to the boil, then simmer until thickened, 6-8 mins. 

Stir the mango chutney through the sauce.

5

When the meatballs are cooked, stir them through the curry sauce. 

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

Taste the sauce and season with salt, pepper and more sugar if needed.

6

Fluff up the rice with a fork, then share between your bowls.

Spoon over your meatball rogan josh, then sprinkle over the coriander to finish.

Enjoy!