Rogan Josh Beef & Pork Meatball's
with Rice and Flaked Almonds
The quantities provided above are averages only.
Ingredients
240 grams
Beef and Pork Mince
150 grams
Jasmine Rice
1 sachet(s)
Rogan Josh Curry Paste
1 unit(s)
Carrot
2 unit(s)
Garlic
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Tandoori Masala Mix
1 pack(s)
Passata
1 sachet(s)
Beef Stock
1 sachet(s)
Mango Chutney
20 grams
Almonds
(Contains: Nuts, Almonds)
60 grams
Baby Spinach
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Preheat the oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Trim the carrot, then slice into 1cm rounds (no need to peel).
In a large bowl, combine the mince, half the garlic, half the tandoori spice, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P). Season with pepper and mix together with your hands. Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
Pop the meatballs onto a lined baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
Place a large frying pan on medium-high heat with a drizzle of oil. Add the carrot to the pan and stir-fry until softened, 6-7 mins.
Add the rogan josh curry paste, the remaining garlic and remaining tandoori powder to the carrot. Cook until fragrant, 1 min.
Add the passata, beef stock and 200ml water (per 2P) for the sauce Stir to combine, bring to the boil, then simmer until thickened, 6-8 mins.
Stir the mango chutney through the sauce.
When the meatballs are cooked, stir them through the curry sauce.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Season to taste with salt and pepper.
Divide the rice between two plates, then top with the meatball curry. Scatter the flaked almonds over the top.
