Lamb Rogan Josh Meatballs

with Rice

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Instructions

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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.

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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.

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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.

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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.

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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.

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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 1034 · Prot 47 · Carbs 97 · Fat 50

Ingredients

Number of people

Meatballs

Lamb mince 350 Grams
Panko bread crumbs 20 Grams
Soy sauce 20 ML

Paste

Shallots 2 Pieces
Fresh coriander 20 Grams
Green chilli small 1 Piece
Cardamom pods 4 Pieces
Ginger garlic paste 20 Grams
Tomato paste 30 Grams
Coriander seeds 2 Grams
Cumin seeds 2 Grams
Garam masala powder 4 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Turmeric powder 2 Grams
Cinnamon powder 2 Grams
Ghee 30 Grams

Curry and rice

Basmati rice 150 Grams
Water 350 ML
Beef stock cube 1 Piece
Greek yogurt 170 Grams
Honey 20 Grams

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 1034 · Prot 47 · Carbs 97 · Fat 50

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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

Number of people

Meatballs

Lamb mince 350 Grams
Panko bread crumbs 20 Grams
Soy sauce 20 ML

Paste

Shallots 2 Pieces
Fresh coriander 20 Grams
Green chilli small 1 Piece
Cardamom pods 4 Pieces
Ginger garlic paste 20 Grams
Tomato paste 30 Grams
Coriander seeds 2 Grams
Cumin seeds 2 Grams
Garam masala powder 4 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Turmeric powder 2 Grams
Cinnamon powder 2 Grams
Ghee 30 Grams

Curry and rice

Basmati rice 150 Grams
Water 350 ML
Beef stock cube 1 Piece
Greek yogurt 170 Grams
Honey 20 Grams
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