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
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
*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.
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
While the onion softens, 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
While the rice is cooking, 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 Knorrvegetable 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
While the meatballs are cooking, 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
Share Your Creations
Get social and share your best culinary Gousto creations on:
