British Lamb Meatball Rogan Josh Curry & Ginger Rice

British Lamb Meatball Rogan Josh Curry & Ginger Rice

A comforting twist on a classic Rogan Josh curry. You'll make your own meatballs with juicy British lamb mince, then simmer in a creamy and fiery curry sauce - made with Gymkhana's famous rogan josh sauce. Serve alongside fragrant ginger rice and crunchy green beans to complete the feast!

High protein 5 plants

Serving size

Cook time: 30 mins
Cuisine: Indian
Food group: Lamb
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Cooking Instructions

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.

Before you start

  • Bring a medium saucepan filled with salted water to a boil
  • Pull out a large frying pan, a medium frying pan, a sieve, a medium bowl & a measuring jug

Rice time

  • Add the rice and turmeric to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan

Simmer simmer

  • Finely chop or crush the garlic. Thinly slice the onion
  • Add the garlic and lamb mince to the medium bowl and season with a pinch of salt and pepper. Mix and form into 12 meatballs
  • Heat the large frying pan with 1 tsp oil on medium high-heat. Once hot, add the meatballs and onion and cook for 5 mins, turning frequently. Add the half jar of rogan josh sauce and 100ml water (50ml for 1 person). Simmer for 15 mins, until the sauce has thickened and the meatballs are cooked through

Cook the green beans

  • Meanwhile, trim the green beans and cut into thirds. Rinse the spinach
  • Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the green beans and cook for 4-5 mins, until softened. Season with salt and pepper
  • Lower the heat and add the cumin seeds. Cook for another 1 min

Finish & plate up

  • In the final minute, add the spinach to the curry and simmer until wilted. Season to taste
  • Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
  • Stir the ginger paste through the rice, then share between bowls. Serve the meatball curry and cumin green beans alongside

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