Bombay Style Lamb Curry
with Turmeric Potatoes and Green Beans
Looking for a quick and tasty midweek dinner option? Try cooking up our Bombay Style Lamb Curry in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
350
Salad Potatoes
1
Ground Turmeric
200
Lamb Mince
80
Green Beans
½
Green Chilli
190
Baby Plum Tomatoes
½
Ginger Puree
1
North Indian Style Spice Mix
40
Mango Chutney
Not included in your delivery
100
Water for the Curry
Nutritional information
Utensils
Instructions
a) Fill and boil your kettle. Chop the potatoes into 2cm chunks (no need to peel).
b) Pour the boiled water into a large saucepan with half the turmeric and 1/2 tsp salt.
c) Add the potatoes to the water, then bring back to the boil and cook until you can easily slip a knife through, 12-15 mins.
d) Once cooked, drain in a colander and return to the pan, off the heat. Keep warm with the lid on.
a) Meanwhile, put a large frying pan on medium-high heat (no oil).
b) Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
a) While the lamb browns, trim and halve the green beans.
b) Halve the chilli lengthways, deseed, then finely chop.
c) Halve the baby plum tomatoes (or leave them whole if you'd prefer).
a) Once browned, drain any excess fat from the mince, then stir in the green beans. Cook until starting to soften, 2-3 mins. Add a drizzle of oil if the pan looks dry.
b) Stir in the ginger puree, North Indian style spice mix, remaining turmeric, some of the chopped chilli (careful, it's hot - you can always add more later) and the tomatoes.
c) Cook for 1 min, then stir in the water for the curry (see ingredients for amount).
a) Bring to the boil, then reduce the heat and simmer until the beans are tender and the tomatoes have broken down, 3-5 mins.
b) Stir through the mango chutney. Add a splash of water if it's a little dry.
c) Season to taste with salt, pepper and more chilli if needed.
a) Using whichever pan is largest, combine the lamb curry with the cooked potatoes and gently stir to combine.
b) Serve in bowls garnished with any remaining chilli if you'd like.
Enjoy!
