Rogan Josh Style Lamb and Chickpea Curry
with Spinach and Basmati Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Rogan Josh Style Lamb and Chickpea Curry in just 20 minutes for a delicious and speedy meal.
Due to quality issues with lentils, you'll instead receive chickpeas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
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
150
Basmati Rice
200
Lamb Mince
1
Red Onion
½
Red Chilli
1
Garlic Clove
1
Chickpeas
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
Nutritional information
Utensils
Instructions
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.
a) Meanwhile, heat a large frying pan on high heat (no oil).
b) Once hot, add the lamb mince and 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.
c) In the meantime, halve, peel and chop the red onion into small pieces.
d) Once the lamb is browned, drain and discard any excess fat. Add the onion to the lamb and cook, stirring, until softened, 3-4 mins.
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 chickpeas 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.
a) Add the passata, water for the sauce (see pantry for amount) and chicken stock paste to the pan, then stir together.
b) Stir in the chickpeas, 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 it's a little too thick.
a) Add the spinach to the curry a handful at a time and cook until wilted and piping hot, 1-2 mins.
b) Taste and season with salt and pepper if needed.
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!
