Ingredients
What you need
-
-
• 1 tablespoon of vegetable oil
• 1 brown onion, diced
• 500g beef mince
• 375g Passage to India Rogan Josh Simmer Sauce
• 400g can of Edgell chickpeas, drained and rinsed
• 3 tomatoes, seeds removed, finely diced
• 1 Lebanese cucumber, seeds removed, finely diced
• 1 small red onion, finely diced
• 1 lemon, finely grated rind and ¼ cup juice
• ¼ cup finely chopped mint
• Simson’s Pantry Naan Bread, warmed, to serve
• Farmers Union yoghurt, to serve
• Mint sprigs, to serv
-
Method
-
-
Heat oil in a deep frying pan over medium heat.
Add onion and cook for 5 minutes or until softened.
Add mince and stir with a wooden spoon to break up mince.
Cook for 8 minutes or until browned.
Pour the Passage to India Rogan Josh simmer sauce over mince and stir until well combined.
Bring to the boil, reduce heat to low and cook for 15 minutes or until slightly thickened.
Stir through chickpeas.
Cook for 2 minutes or until heated through and season with salt and pepper.
Meanwhile, combine tomato, cucumber, red onion, lemon rind, lemon juice and mint in a bowl. Prepare bread as per packet instructions.
Place Naan or Roti bread onto each serving plate.
Top with curried mince, tomato & mint sambal, a dollop of yoghurt and mint sprigs.
Serve immediately.
-
