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.
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 grams
Basmati Rice
200 grams
Lamb Mince
1 unit(s)
Garlic Clove
1 carton(s)
Lentils
50 grams
Rogan Josh Curry Paste
1 sachet(s)
Curry Powder Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.
c) Add the rice and cook for 10-12 mins.
d) Once cooked, drain in a sieve. Pop back in the pan and cover to keep warm.
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. It's cooked when no longer pink in the middle.
c) Once the lamb is browned, drain and discard any excess fat. Season with salt and pepper.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Drain and rinse the lentils in a sieve.
c) Stir the rogan josh curry paste, curry powder and garlic into the lamb. 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 lentils, season with salt, pepper and a pinch of sugar (if you have any), then simmer until thickened, 4-5 mins.
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.
Enjoy!
