with Green Pepper, Bulgur and Yoghurt
Ready in just 15 minutes, our Super Quick Beef and Pea Rogan Josh is fully delicious. Though rogan josh is traditionally made with lamb, this staple Kashmiri dish works just as well with beef or even goat! The sauce is aromatic and rich, spiced with ground coriander, cumin, paprika and turmeric.
Allergens
Utensils
Tags
Chicken Stock Paste
20 grams
Bulgur Wheat
120 grams
Green Pepper
1 unit(s)
British Beef Mince
240 grams
Curry Powder Mix
1 sachet(s)
Tomato Puree
30 grams
Rogan Josh Curry Paste
50 grams
Peas
120 grams
Mango Chutney
40 grams
Greek Style Natural Yoghurt
75 grams
Water for the Bulgur
220 milliliter(s)
Water for the Sauce
150 milliliter(s)
Honey
1 tbsp
- Pour the water for the bulgur (see pantry) into a large saucepan, stir in half the chicken stock paste and bring to the boil.
- Stir in the bulgur, bring back up to the boil and simmer for 1 min.
- Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
- Meanwhile, slice the green pepper into strips.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the beef mince and sliced pepper, 5-6 mins. Break up the mince as it cooks, then drain the fat.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the curry powder and tomato puree. Fry for 1 min more.
- Stir in the rogan josh curry paste, water for the sauce (see pantry) and the remaining chicken stock paste.
- Bring up to a boil, then lower to a simmer.
- Stir through the peas and mango chutney and cook for 3-4 mins.
- Fluff up the bulgur and share between bowls.
- Stir the honey (see pantry) into the beef.
- Top with your beef rogan josh.
- Dollop over your yoghurt.
2930
kJ
Energy (kJ)
700
kcal
Energy (kcal)
23.4
g
Fat
9.7
g
of which saturates
84.5
g
Carbohydrate
29.6
g
of which sugars
13.2
g
Dietary Fibre
41.1
g
Protein
3.28
g
Salt
