The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
British Lamb Rogan Josh Khichdi Curry with Pickled Onion
If you never thought you could get a delicious dinner on the table in 15 minutes, think again. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer juicy British lamb mince in their flavourful Rogan Josh curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with vibrant pickled onion and crunchy toasted almond to complete the feast!
High protein
7 plants
Speedy Sauce
Serving size
Ingredients
- 40g creamed coconut
- 500g lamb mince
- 200g baby tomatoes
- 250g kashmir rogan josh curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion (63%), Water, Sunflower Oil, Tomato Paste (3%), Salt, Ground Spices (Paprika, Turmeric, Cumin Seeds, Coriander, Seeds, Fennel Seeds, Cardamom, Cloves, Bay Leaf), Garlic, Ginger, Coriander Leaves, Spice Extract.)
- 1 unwaxed lime
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 onion
- 20g flaked almonds (Nuts)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 80g sugar snap peas
Nutritional Information
Calories: 622
Protein: 33g
Carbs: 47g
Fat: 32g
British Lamb Rogan Josh Khichdi Curry with Pickled Onion
If you never thought you could get a delicious dinner on the table in 15 minutes, think again. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer juicy British lamb mince in their flavourful Rogan Josh curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with vibrant pickled onion and crunchy toasted almond to complete the feast!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a small frying pan, a small bowl & a measuring jug
Pickle the onion
- Halve the lime
- Thinly slice the onions and place 1 into the small bowl with the juice from the lime and a pinch of salt. Toss to coat, then set aside to pickle
Make the khichdi
- Halve the tomatoes
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the lamb mince, tomatoes and the remaining onion. Cook for 5 mins, breaking the mince up with a spoon, until the lamb has browned and the veg has softened. Season with salt and pepper
- Add the curry powder and cook for 1-2 mins, until fragrant
- Stir in the sugar snap peas, rogan josh sauce, creamed coconut and 150ml water. Bring to the boil, then add the rice and simmer for 3-4 mins, until thickened
Meanwhile, toast the almonds
- Heat the small frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove from the heat
Plate up
- Stir the the pickling liquid from the onion into the curry and season to taste
- Serve the lamb khichdi into bowls, topped with the pickled onion and toasted almonds
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.