Beef Rogan Josh & Garlic Rice

Name: Beef Rogan Josh & Garlic Rice with Kachumber Salad
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 300 g Slow-Cooked Beef Brisket; 1 Red Onion; 1 Tomato; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 packet Cream; 1 Cucumber; 1 sachet Mumbai Spice Blend; 2 Garlic; 1 Radish; 1 drizzle olive oil; 20 g butter; 1.5 cup water (for the rice); 1 tsp brown sugar; ¼ cup water (for the sauce); 1 drizzle white wine vinegar

with Kachumber Salad

4.0(37)

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Calories

1420 kcal

Protein

36.3g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Milk

Dive into the rich flavours of this indulgent curry, with succulent lamb drizzle with a curry sauce filled with a symphony of warm spices. Garlic rice is the perfect carrier to soak up all the sauce and a kachumber salad on the side offers a refreshing crunch and zap that elevates every bite.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

300 g

Slow-Cooked Beef Brisket

Red Onion

Tomato

1 packet

Tomato Paste

1 packet

Basmati Rice

1 packet

Cream

(Contains: Milk; )

Cucumber

1 sachet

Mumbai Spice Blend

Garlic

Radish

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

water (for the rice)

1 tsp

brown sugar

¼ cup

water (for the sauce)

1 drizzle

white wine vinegar

Nutrition Values

Calories1420 kcal

Energy (kJ)5950 kJ

Fat104 g

of which saturates55.2 g

Carbohydrate85.5 g

of which sugars17.2 g

Dietary Fibre6 g

Protein36.3 g

Cholesterol90.4 mg

Sodium1470 mg

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

•Baking Sheet with Baking Paper

•Large Frying Pan

•Medium Saucepan

Cooking Steps

Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan (no need for oil!).
Place pan over medium heat and cook undisturbed until golden, 10-12 minutes.
Increase the heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to lined oven tray.
Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.
TIP: The meat will keep cooking as it rests!

While lamb is roasting, finely chop garlic. In a medium saucepan, heat the butter and a dash of olive oil over medium heat.
Cook half the garlic until fragrant, 1-2 minutes.
Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to boil.
Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

Meanwhile, finely chop cucumber, radish, tomato and onion (see ingredients).

Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook onion until tender, 3-5 minutes.
Add Mumbai spice blend, mild North Indian spice blend, tomato paste and remaining garlic, 1-2 minutes.
Reduce heat to medium and add coconut milk, the brown sugar and water (for the curry). Simmer until slightly reduced, 1-2 minutes.