Crispy Golden Potato Topped Lamb Rogan Josh
with Lentils, Yoghurt and Green Chilli
This Crispy Golden Potato Topped Lamb Rogan Josh is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
450
Potatoes
1
Carrot
1
Green Chilli
1
Ground Turmeric
200
Lamb Mince
50
Rogan Josh Curry Paste
50
Red Split Lentils
1
Tomato Passata
10
Chicken Stock Paste
75
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
300
Water for the Curry
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Halve the green chilli lengthways, deseed, then thinly slice.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the lamb mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Once browned, add the carrot to the lamb and fry until slightly softened, 3-4 mins.
While the lamb cooks, pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the turmeric and garam masala. Toss to coat, then 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, 25-35 mins. Turn halfway through.
Once cooked, remove from your oven and set aside.
Meanwhile, stir the rogan josh curry paste and half the green chilli (add less if you'd prefer things milder) into the lamb. Fry until fragrant, 1 min.
Add the lentils, passata, chicken stock paste and water for the curry (see pantry for amount) to the pan, then stir together well.
Bring the curry to the boil, then lower the heat and simmer until the lentils are tender, 20-25 mins. Add a splash of water if it's a little dry and stir occasionally to prevent it from sticking.
When your curry is ready, remove it from the heat. Taste and season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle.
When everything's ready, spoon the lamb and lentil rogan josh into your bowls and top with the crispy golden potatoes.
Spoon a dollop of yoghurt on top and sprinkle over the remaining green chilli to finish.
Enjoy!
