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

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Ingredients for One Person 250g Butter Chicken/massala Chicken/potaotes Chickpeas/lamb Rogan Josh 10g Mint 2 tbsp Greek Yoghurt* 1 Lemon 1 Lebanese Cucumber 1 cup Basmati Rice Salt & Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Two People 500g Butter Chicken/massala Chicken/potaotes Chickpeas/lamb Rogan Josh 20g Mint 4 tbsp Greek Yoghurt* 1 Lemon 1 Lebanese Cucumber 1 cup Basmati Rice Salt & Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Three People 750g Butter Chicken/massala Chicken/potaotes Chickpeas/lamb Rogan Josh 30g Mint 6 tbsp Greek Yoghurt* 2 Lemon 2 Lebanese Cucumber 2 cup Basmati Rice Salt & Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Four People 1000g Butter Chicken/massala Chicken/potaotes Chickpeas/lamb Rogan Josh 40g Mint 8 tbsp Greek Yoghurt* 2 Lemon 2 Lebanese Cucumber 2 cup Basmati Rice Salt & Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Six People 1500g Butter Chicken/massala Chicken/potaotes Chickpeas/lamb Rogan Josh 60g Mint 12 tbsp Greek Yoghurt* 3 Lemon 3 Lebanese Cucumber 3 cup Basmati Rice Salt & Pepper* *Pantry items not included in your Pepper Leaf box. Prep: Wash and chop mint. Wash and chop cucumber. Method: Empty the curry into a saucepan and gently heat. Cut lemon into wedges. Wash and chop parsley. Preheat the oven to 200°c (180°c fan-forced). 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. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges. Serve curry over rice alongside the raita and garnish with a lemon wedge. 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. 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. 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. 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. Meanwhile, to make the raita, combine yoghurt, cucumber & mint with a little lemon juice. Season well with salt & pepper. 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. Show more