• (Almost Ready) Lamb Rogan Josh With Basmati Rice & Cucumber Raita
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(Almost Ready) Lamb Rogan Josh With Basmati Rice & Cucumber Raita

(Almost Ready) Lamb Rogan Josh With Basmati Rice & Cucumber Raita

  1. 250g Butter Chicken/massala Chicken/potaotes Chickpeas/lamb Rogan Josh
  2. 10g Mint
  3. 2 tbsp Greek Yoghurt*
  4. 1 Lemon
  5. 1 Lebanese Cucumber
  6. 1 cup Basmati Rice
  7. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 500g Butter Chicken/massala Chicken/potaotes Chickpeas/lamb Rogan Josh
  2. 20g Mint
  3. 4 tbsp Greek Yoghurt*
  4. 1 Lemon
  5. 1 Lebanese Cucumber
  6. 1 cup Basmati Rice
  7. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 750g Butter Chicken/massala Chicken/potaotes Chickpeas/lamb Rogan Josh
  2. 30g Mint
  3. 6 tbsp Greek Yoghurt*
  4. 2 Lemon
  5. 2 Lebanese Cucumber
  6. 2 cup Basmati Rice
  7. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 1000g Butter Chicken/massala Chicken/potaotes Chickpeas/lamb Rogan Josh
  2. 40g Mint
  3. 8 tbsp Greek Yoghurt*
  4. 2 Lemon
  5. 2 Lebanese Cucumber
  6. 2 cup Basmati Rice
  7. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 1500g Butter Chicken/massala Chicken/potaotes Chickpeas/lamb Rogan Josh
  2. 60g Mint
  3. 12 tbsp Greek Yoghurt*
  4. 3 Lemon
  5. 3 Lebanese Cucumber
  6. 3 cup Basmati Rice
  7. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

Prep:

  1. Wash and chop mint.
  2. Wash and chop cucumber.

Method:

  1. Empty the curry into a saucepan and gently heat.
  2. Cut lemon into wedges.
  3. Wash and chop parsley.
  4. Preheat the oven to 200°c (180°c fan-forced).
  5. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  6. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  7. Serve curry over rice alongside the raita and garnish with a lemon wedge.
  8. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  9. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  10. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  11. Use a ratio of 1. 5 cups 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.
  12. Meanwhile, to make the raita, combine yoghurt, cucumber & mint with a little lemon juice. Season well with salt & pepper.
  13. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
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