• 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 250 g pack lamb mince
  • 2 cloves garlic, finely chopped
  • 1 red chilli, chopped
  • 2 tbsp rogan josh paste
  • 250 g basmati rice
  • 550 ml hot chicken stock made with 1 chicken stock cube
  • 100 g pack curly leaf kale
  • 150 g pot coriander mint raita
  • 1 lemon, cut into wedges


  1. 1

    Heat the oil in a large pan and cook the onion for 10 minutes until just turning crisp and golden. Remove half of the onions and reserve. Stir in the lamb mince and continue to cook for 5 minutes, stirring in the garlic, chilli and rogan josh paste for the last 2 minutes.

  2. 2

    Stir in the rice and the stock and bring to the boil. Cover and cook over a low to medium heat for 10 minutes. Add in the kale for the last 4 minutes, making sure to place the lid back on top. Remove from the heat and leave to sit for 5 minutes.

  3. 3

    Give everything a good stir and season with freshly ground black pepper. Serve with the reserved crispy onions, raita, lemon wedges, and season with more freshly ground black pepper.

Nutritional Details

Each serving provides
  • Energy 1796kj 429kcal 21%
  • Fat 18.5g 26%
  • Saturates 6.8g 34%
  • Sugars 5.4g 6%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 653kj/156kcal

Each serving provides

20.2g carbohydrate 0.8g fibre 3.2g protein

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