Lamb Rogan Josh Meatballs
with Rice
Instructions
1 Make meatballs
Add the lamb mince, panko bread crumbs and soy sauce to a large mixing bowl. With clean hands, knead the mixture until all the ingredients are fully combined (see pro tip). Divide the mixture into 12/18/24 pieces and shape each into a meatball. Store in the fridge until step 5.
2 Prep
Meanwhile, peel and roughly chop the shallots. Separate the coriander leaves from their stems. Roughly chop the green chilli. Split the cardamom pods open with the back of a knife. Discard the cardamom pods and keep the seeds.
3 Make paste
Add the fresh coriander stems (reserve the leaves for garnish!), shallots, green chilli (spicy!), ginger garlic paste, tomato paste, coriander seeds, cumin seeds, garam masala, chipotle powder (spicy!), smoked paprika, turmeric, cinnamon, cardamom seeds, and ghee to a food processor. Blitz until smooth. Add a splash of water if needed!
4 Boil rice
Add the basmati rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil. Reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
5 Fry meatballs
Meanwhile, heat a non-stick pan over medium heat with drizzle of vegetable oil. Once hot, add meatballs and fry for 5 min or until starting to brown all over.
6 Simmer
Add the Rogan Josh paste to the pan and fry for 4 min. Add 200/300/400 ml of water and the beef stock cube. Reduce the heat to low and simmer for 10 min until thickened. Remove the pan from the heat. Add the Greek yogurt and honey. Serve over the basmati rice. Garnish with the reserved coriander leaves.
Tips for fussy eaters
Prefer it less spicy? Go easy on the green chilli and the chipotle powder.
Pro tip
The longer you knead the mince meat mixture for, the more tender the meatballs will become. They'll also stick together better!
In this recipe, you'll make a Rogan Josh curry paste from scratch, using whole and ground spices. Be sure to have a food processor to hand!
Cooking Time: 40 min
Equipment Required: Food processor
Cals 942 · Prot 45 · Carbs 91 · Fat 48
Ingredients
Meatballs
Paste
Curry and rice
In this recipe, you'll make a Rogan Josh curry paste from scratch, using whole and ground spices. Be sure to have a food processor to hand!
Cooking Time: 40 min
Equipment Required: Food processor
Cals 942 · Prot 45 · Carbs 91 · Fat 48
Instructions
1 Make meatballs
Add the lamb mince, panko bread crumbs and soy sauce to a large mixing bowl. With clean hands, knead the mixture until all the ingredients are fully combined (see pro tip). Divide the mixture into 12/18/24 pieces and shape each into a meatball. Store in the fridge until step 5.
2 Prep
Meanwhile, peel and roughly chop the shallots. Separate the coriander leaves from their stems. Roughly chop the green chilli. Split the cardamom pods open with the back of a knife. Discard the cardamom pods and keep the seeds.
3 Make paste
Add the fresh coriander stems (reserve the leaves for garnish!), shallots, green chilli (spicy!), ginger garlic paste, tomato paste, coriander seeds, cumin seeds, garam masala, chipotle powder (spicy!), smoked paprika, turmeric, cinnamon, cardamom seeds, and ghee to a food processor. Blitz until smooth. Add a splash of water if needed!
4 Boil rice
Add the basmati rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil. Reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
5 Fry meatballs
Meanwhile, heat a non-stick pan over medium heat with drizzle of vegetable oil. Once hot, add meatballs and fry for 5 min or until starting to brown all over.
6 Simmer
Add the Rogan Josh paste to the pan and fry for 4 min. Add 200/300/400 ml of water and the beef stock cube. Reduce the heat to low and simmer for 10 min until thickened. Remove the pan from the heat. Add the Greek yogurt and honey. Serve over the basmati rice. Garnish with the reserved coriander leaves.
Tips for fussy eaters
Prefer it less spicy? Go easy on the green chilli and the chipotle powder.
Pro tip
The longer you knead the mince meat mixture for, the more tender the meatballs will become. They'll also stick together better!
Ingredients
Meatballs
Paste
Curry and rice
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