Lamb Rogan Josh Pilaf
with Tenderstem® Broccoli, Mango Chutney and Yoghurt
Looking for a quick and tasty midweek dinner option? Try cooking up our Lamb Rogan Josh Pilaf in just 20-25 minutes for a delicious and speedy meal.
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
2 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
80 grams
Tenderstem Broccoli
150 grams
Basmati Rice
200 grams
Lamb Mince
50 grams
Rogan Josh Curry Paste
10 grams
Chicken Stock Paste
40 grams
Mango Chutney
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
1 pinch
Chilli Flakes
Not included in your delivery
100 milliliter(s)
Water for the Lamb
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Peel and grate the garlic (or use a garlic press).
c) Cut the tomato into 1cm chunks.
d) Cut the Tenderstem® broccoli into thirds.
a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
b) Meanwhile, heat a frying pan on high heat (no oil).
c) Once hot, add the lamb mince. 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.
d) When the rice has 5 mins left, add the Tenderstem® broccoli to the rice pan and cook for the remaining time. Once cooked, drain in a sieve.
a) Once the mince has browned, drain and discard any excess fat.
b) Stir in the rogan josh curry paste and garlic. Cook, stirring, for 1 min.
a) Add the tomatoes, chicken stock paste and water for the lamb (see pantry for amount) to the pan. Season with salt and pepper.
b) Simmer, stirring occasionally, until the the mince is cooked and the tomatoes have softened, 5-7 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Add the cooked rice, broccoli and mango chutney to the lamb mixture.
b) Mix well to combine.
c) Taste and season with salt and pepper, adding a splash of water if it’s a little dry.
a) Share the lamb pilaf between your bowls.
b) Finish with a dollop of yoghurt and a sprinkle of chilli flakes (add less if you'd prefer things milder).
Enjoy!
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