Patak’s Rogan Josh Paste 283g
Patak’s Rogan Josh Paste is a medium…
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Ingredients
Serves 4
Crispy Cauliflower
1 head cauliflower
3 tablespoons extra-virgin olive oil
freshly ground salt and pepper
Lamb Meatballs
500g lamb mince
1/2 white onion, finely diced
2 garlic cloves, minced
1/2 cup fresh breadcrumbs
1/4 cup fresh coriander, finely chopped
freshly ground salt and pepper
Rogan Josh Curry Sauce
1 white onion, chopped
2 cloves garlic, minced
thumb size piece of fresh ginger, finely grated
1/4 cup Patak’s Rogan Josh Paste
400g can chopped tomatoes
200ml water (fill 1/2 the empty tomato can)
1 tablespoon brown sugar
1 packed cup baby spinach, roughly chopped
1/4 cup fresh coriander, roughly chopped
1/2 cup natural yogurt, to serve
Naan bread and rice to serve
Method
- Preheat oven to 200°C and line a large baking tray with baking paper. Cut cauliflower into florets, including the leaves, and toss with a few tablespoons of olive oil and a good grind of flaky sea salt and pepper. Roast cauliflower for 20-25 minutes or until golden brown and crisp at the edges. Remove from the oven and set aside.
- To make the meatballs, gently blend all ingredients together in a large bowl – do not over mix as this will toughen the meat. Form into golf-ball sized meatballs.
- Heat a large fry-pan over high heat with a splash of olive oil. Cook the meatballs in the pan until brown on all sides (they do not have to be cooked through). Set aside.
- In the same pan, add the onion and sauté for a few minutes. Add the garlic, ginger and Rogan Josh Paste and fry over a low heat, stirring constantly, for 1-2 minutes until fragrant.
- Add the can of tomatoes, 200ml (half the can) of water and the brown sugar. Stir to combine then simmer for 5 minutes. Add the browned meatballs back to the pan and simmer for a further 10 minutes.
- Gently stir in the chopped baby spinach and fresh coriander until the spinach is just wilted.
- Serve with natural yogurt, naan bread, and roasted cauliflower
Enjoy!
