Super Quick Lamb and Pea Rogan Josh

High Protein

with Green Pepper, Bulgur and Yoghurt

15 min

Difficulty: 1/3

Indian

Ready in just 15 minutes, our Super Quick Lamb 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

Wheat

May contain traces of allergens

Celery

Cereals containing gluten

Milk

Utensils

Large Frying Pan

Lid

Large Saucepan

Tags

Dinner-bowls

Super Quick

High Protein

South/SoutheastAsian

Ingredients

Chicken Stock Paste

20 grams

Bulgur Wheat

120 grams

Green Pepper

1 unit(s)

Lamb Mince

200 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

Preparation

Pour the water for the bulgur (see pantry) into a large saucepan, stir in half the chicken stock paste. Bring to the boil.
Stir in the bulgur and bring back up to the boil. Simmer, 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 Lamb 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, 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. Cook for 3-4 mins.