Our version of the classic curry Rogan Josh is made with lamb meatballs, making it quicker to cook but no less flavourful than the original. You'll serve it with a classic Indian side of mustard seed green beans, and fluffy basmati rice too. By Josh it's good! (Gluten and dairy-free, suitable for coeliacs).
Prep Time
30 min
Cuisine
Indian
Use within
3-4 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (sulphites, mustard, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle, then peel and finely slice the brown onion[s]
Add the lamb mince to a bowl with a generous pinch of both salt and pepper and mix until combined (clean hands is the best way!)
Tip: pick up themince and throw it back into the bowl several times to get rid of any air pockets
Divide the mince into 6 [12] and shape into meatballs
2
Heat a large, wide-based pan, with a matching lid, with a drizzle of vegetable oil over a high heat
Once hot, add the meatballs and cook for 2 min, turning occasionally, then transfer them to a plate and set aside
Return the pan to a medium-low heat, add the sliced onion with a generous pinch of salt and cook for 10 min or until they're softened and caramelised
3
Meanwhile, add the basmati rice and 300ml [600ml]water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
4
Meanwhile, peel and finely chop (or grate) the garlic
Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)
Cut the tomatoes into wedges
Dissolve the vegetable stock cube[s] and tomato paste in 250ml [500ml]boiled water
5
Once the onions are caramelised, add 1 tbsp [2 tbsp]vegetable oil to the pan
Increase the heat to high and add the garam masala and cayenne pepper (Can't handle the heat? Go easy!) and cook for 1 min
Add 2/3 of the chopped garlic and all of the chopped ginger and cook for a further 1 min or until fragrant
6
Return the meatballs to the pan and add the stock, tomatoes,mango chutney and a very generous pinch of pepper, then reduce the heat to medium
Cook, covered, for 8-10 min or until the sauce resembles a curry-like consistency and the meatballs are cooked through – this is your lamb meatball rogan josh
7
Meanwhile, cut the green beans in half
Heat a small pot, with a matching lid, with a drizzle of vegetable oil over a medium heat
Once hot, add the yellow mustard seeds and cook for 1 min or until they begin to pop
Add the green beans, a pinch of salt and pepper and a splash of water and cook covered for 3-4 min, then add the remaininggarlic for a final 1 min
8
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