Rogan Josh Style Lamb Meatballs
with Basmati Rice
This Rogan Josh Style Lamb Meatballs 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
150 grams
Basmati Rice
3 unit(s)
Garlic Clove
1 sachet(s)
North Indian Style Spice Mix
10 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
200 grams
Lamb Mince
50 grams
Rogan Josh Curry Paste
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
100 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Salt for the Breadcrumbs
1 tbsp
Water for the Breadcrumbs
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt, then bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine half the garlic, north Indian style spice mix, breadcrumbs and the salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince.
Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the meatballs to the pan and fry until browned all over, 5-6 mins. Stir in the remaining garlic and rogan josh paste. Cook until fragrant, 1-2 mins.
Pour in the passata, sugar and water for the sauce (see pantry for both amounts) and the chicken stock paste. Stir to combine.
Season with salt and pepper, then cover with a lid or foil and simmer until the meatballs are cooked through, 6-7 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Once the meatballs are cooked, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Fluff up the rice with a fork, then share between your plates.
Top the rice with the Rogan Josh style meatball curry.
Drizzle with Greek style yoghurt to finish.
Enjoy!
