Rogan Josh Style Lamb and Lentil Curry
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Rogan Josh Style Lamb and Lentil Curry

Rogan Josh Style Lamb and Lentil Curry

with Spinach and Basmati Rice

Looking for a quick and tasty midweek dinner option? Try cooking up our Rogan Josh Style Lamb and Lentil Curry in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid

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 Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150

Basmati Rice

200

Lamb Mince

1

Red Onion

½

Red Chilli

1

Garlic Clove

1

Lentils

50

Rogan Josh Curry Paste

1

Tomato Passata

10

Chicken Stock Paste

40

Baby Spinach

Not included in your delivery

100

Water for the Sauce

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Nutritional information

Energy (kcal)723 kcal
Energy (kJ)3026 kJ
Fat21 g
of which saturates7.2 g
Carbohydrate99.6 g
of which sugars12.8 g
Protein36.6 g
Salt3.78 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Kettle
Grill Pan
Garlic Press
Bowl

Instructions

Cook the Rice
1

a) Boil a full kettle.
b) 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.
c) Once cooked, drain in a sieve.

Fry the Mince
2

a) Meanwhile, heat a large frying pan on high heat (no oil).
b) Once hot, add the lamb mince and cook 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.
c) In the meantime, halve, peel and chop the red onion into small pieces.
d) Once the lamb has browned, drain and discard any excess fat. Add the onion to the lamb and cook, stirring, until softened, 3-4 mins.

Add the Flavour
3

a) While the onion cooks, halve the chilli lengthways, deseed, then finely chop (see ingredients for amount).
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the lentils in a sieve.
d) Once the onion has softened, stir in the rogan josh curry paste, garlic and half the chilli (add less if you'd prefer things milder). Cook, stirring, for 1 min.

Simmer and Stir
4

a) Add the passata, water for the sauce (see ingredients for amount) and chicken stock paste to the pan, then stir together.
b) Stir in the lentils, season with salt, pepper and a pinch of sugar (if you have any) then simmer until thickened, 4-5 mins. IMPORTANT: The lamb is cooked when no longer pink in the middle.
c) Add a splash of water if you feel it needs loosening.

Add the Spinach
5

a) Add the spinach to the curry a handful at a time and cook until wilted and piping hot, 2-3 mins.
b) Taste and season with salt and pepper if needed.

Serve
6

a) Fluff up the rice with a fork and share between your bowls.
b) Top with the lamb curry and finish with a sprinkling of any remaining chilli.
Enjoy!