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(Almost Ready) Lamb Rogan Josh With Basmati Rice & Cucumber Raita
(Almost Ready) Lamb Rogan Josh With Basmati Rice & Cucumber Raita
Ingredients for One
Ingredients for One
- 250 grams butter chicken/massala chicken/potaotes chickpeas/lamb rogan josh
- 10 grams mint
- 0.5 cup basmati rice
- 1 Lebanese cucumber
- 1 lemon
- 2 tbsp Greek yoghurt - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 500 grams butter chicken/massala chicken/potaotes chickpeas/lamb rogan josh
- 20 grams mint
- 1 cup basmati rice
- 1 Lebanese cucumber
- 1 lemon
- 4 tbsp Greek yoghurt - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 1000 grams butter chicken/massala chicken/potaotes chickpeas/lamb rogan josh
- 30 grams mint
- 2 cup basmati rice
- 1 Lebanese cucumber
- 1 lemon
- 8 tbsp Greek yoghurt - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 1500 grams butter chicken/massala chicken/potaotes chickpeas/lamb rogan josh
- 40 grams mint
- 3 cup basmati rice
- 2 Lebanese cucumber
- 2 lemon
- 12 tbsp Greek yoghurt - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Prep:
- wash and chop cucumber
- wash and chop mint
Method:
- 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.
- Empty the curry into a saucepan and gently heat.
- Meanwhile, to make the raita, combine yoghurt, cucumber & mint with a little lemon juice. Season well with salt & pepper.
- Serve curry over rice alongside the raita and garnish with a lemon wedge.
- wash and chop parsley
- cut lemon into wedges
- preheat the oven to 200°C (180°C fan-forced)
- 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.
- 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.
- 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.
- 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.
- 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.
- Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
