.
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.
300
Venison Mince
1
Chicken Stock Powder
99
Greek Style Natural Yoghurt
(Contains Milk)
150
Basmati Rice
50
Rogan Josh Curry Paste
15
Honey
1
Onion
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Tomato Passata
2
Garlic Clove
1
Green Pepper
(May contain Celery)
1
Ginger
Water
75
Water for the Sauce
Halve, peel and chop the onion into small 1cm pieces. Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Heat a drizzle of oil in a medium saucepan on medium high heat. Once hot, add half the ginger and stir fry for 1 minute.
Pour the water for the rice (see ingredients for amount) into the pan with the ginger and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).
Heat a large frying pan/saucepan over medium heat (no oil!) Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they burn easily.Transfer the almonds to a bowl and set aside.
Pop your frying pan back on high heat and add a drizzle of oil. Add the pepper slices, season with salt and pepper and stir fry until charred and slightly softened, 4-5 mins. TIP: Don't stir too much to allow the peppers to colour. Once charred, transfer to a plate and pop your pan back on medium high heat. Add a drizzle of oil if the pan is dry.
Add the venison mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Once browned, add the onion, stir together with the mince and cook until the onion has softened, 4-5 mins. Add the garlic, honey, rogan josh curry paste and remaining ginger. Stir together and cook for 1 minute. Pour in the tomato passata and the water (see ingredients for amount). Stir in the chicken stock powder, bring to the boil and simmer until the mixture has thickened, 6-8 mins.
Stir the charred peppers into the sauce. IMPORTANT: The mince is cooked when no longer pink in the middle. Taste and add salt and pepper if you feel it needs it. Fluff up the rice with a fork and spoon into bowls. Top with the rogan josh and finish with a dollop of greek yoghurt and a sprinkling of toasted almonds. Enjoy!
Step 5 MOD: If you recieved vension mince, cook it in the same way the recipe tells you to cook the beef mince in the step above.