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Beef Rogan Josh

Beef Rogan Josh

with crispy potatoes and creme fraiche

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Rogan josh is a signature recipe in Kashmiri cuisine. Our twist on this delicious dish features spiced beef and lentils topped with crispy roasted potatoes and a generous dollop of cooling creme fraiche.

Tags:Chef's Choice•Optional Spice
Allergens:Milk
Total Time45 minutes
Cooking Time30 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

250 g

Beef Mince

400 g

Potatoes

1 piece

Chilli

1 pack

Lentils

1 sachet

Chicken Stock

1 piece

Carrot

1 sachet

Ground Turmeric

1 sachet

Korma Curry Paste

1 pack

Passata

62.5 g

Creme Fraiche

(ContainsMilk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3573 kJ
Energy (kcal)854 kcal
Fat35.23 g
of which saturates17.18 g
Carbohydrate77.26 g
of which sugars30.44 g
Dietary Fiber9.56 g
Protein32.32 g
Cholesterol0 mg
Salt5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Sieve
•Baking Sheet with Baking Paper
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the potatoes into 2cm chunks (no need to peel).
  • Remove the ends from the carrot (no need to peel), quarter lengthways then chop into 1cm chunks.
  • Halve the chilli lengthways, deseed then thinly slice.
  • Drain and rinse lentils in a sieve.
2
  • Pop the potatoes onto a lined baking tray. Drizzle with oil and season with salt and pepper.
  • Sprinkle over the turmeric and toss to coat.
  • Roast the potatoes on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking.
  • Once cooked, remove from your oven and set aside.

TIP: Use two baking trays if necessary.

3
  • Place a large pan on medium-high heat (no oil).
  • Once hot, add the beef mince. Season with salt and pepper. Fry until browned, 4-5 mins. Break up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
  • Add carrot and fry until softened, 3-4 mins.
  • Add korma paste and chilli (use less if you don't like spice). Cook for 1 min.
4
  • Add passata, lentils, stock and 200ml water (double for 4p).
  • Stir together and bring the mixture gently to the boil, then simmer until the curry has reduced, 10-12 mins.
  • Add a splash of water if it needs loosening.
  • Once the curry is cooked, season to taste with salt and pepper.
5
  • Divide the curry into bowls and lay the roasted potatoes on top.
  • Spoon over half the creme fraiche (double for 4p) and garnish with any remaining chilli (to taste).