• Rogan Josh Spiced Beef With Mint Yoghurt
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Rogan Josh Spiced Beef With Mint Yoghurt

Rogan Josh Spiced Beef With Mint Yoghurt

  1. 1 Each Tomatoes
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 tbsp Rogan Josh Curry Paste
  4. 5 g Mint
  5. 1 Each Green Spring Onions
  6. 40 g Green Beans
  7. 2 tbsp Greek Yoghurt - PANTRY ITEM
  8. 150 g Grass Fed Beef Mince
  9. 1 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 5 g Coriander
  12. 1 Each Carrots
  13. 1 cup Basmati Rice
  1. 1 Each Tomatoes
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 tbsp Rogan Josh Curry Paste
  4. 10 g Mint
  5. 1 Each Green Spring Onions
  6. 80 g Green Beans
  7. 3 tbsp Greek Yoghurt - PANTRY ITEM
  8. 300 g Grass Fed Beef Mince
  9. 1 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 10 g Coriander
  12. 1 Each Carrots
  13. 1 cup Basmati Rice
  1. 2 Each Tomatoes
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 3 tbsp Rogan Josh Curry Paste
  4. 15 g Mint
  5. 2 Each Green Spring Onions
  6. 120 g Green Beans
  7. 5 tbsp Greek Yoghurt - PANTRY ITEM
  8. 450 g Grass Fed Beef Mince
  9. 2 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 15 g Coriander
  12. 2 Each Carrots
  13. 2 cup Basmati Rice
  1. 2 Each Tomatoes
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 4 tbsp Rogan Josh Curry Paste
  4. 20 g Mint
  5. 2 Each Green Spring Onions
  6. 160 g Green Beans
  7. 6 tbsp Greek Yoghurt - PANTRY ITEM
  8. 600 g Grass Fed Beef Mince
  9. 2 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 20 g Coriander
  12. 2 Each Carrots
  13. 2 cup Basmati Rice
  1. 3 Each Tomatoes
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 6 tbsp Rogan Josh Curry Paste
  4. 30 g Mint
  5. 3 Each Green Spring Onions
  6. 240 g Green Beans
  7. 9 tbsp Greek Yoghurt - PANTRY ITEM
  8. 900 g Grass Fed Beef Mince
  9. 3 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 30 g Coriander
  12. 3 Each Carrots
  13. 3 cup Basmati Rice

Prep:

  1. Peel and shred carrots.
  2. Rinse, trim and cut green beans into 3m lengths.
  3. Rinse and chop green spring onions.
  4. Rinse and chop coriander leaves and stems.
  5. Peel and mince garlic.
  6. Rinse and chop tomatoes.
  7. Pick leaves and chop mint.

Method:

  1. Meanwhile, heat oil in a large non stick frying pan over a very high heat. Add beef. Cook, stirring and breaking up mince, for about 5 minutes, or until browning. Add onions, coriander stems and curry paste. Cook, stirring, until fragrant.
  2. Add beans, carrots and tomatoes with a 1/4 cup of water. Simmer, stirring occasionally, for about 6 to 10 minutes, or until vegetables are tender.
  3. Use ratio of 1. 5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
  4. Combine mint and minced garlic (as much or as little as you like, to taste) with yoghurt. Season with salt & pepper.
  5. Serve beef over rice with yoghurt. Sprinkle with coriander leaves.
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