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 20-25 minutes for a delicious and speedy meal. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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
450 grams
Potatoes
80 grams
Green Beans
1 sachet(s)
Ground Turmeric
200 grams
Lamb Mince
190 grams
Baby Plum Tomatoes
7.5 grams
Ginger Puree
1 sachet(s)
North Indian Style Spice Mix
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Mango Chutney
Not included in your delivery
75 milliliter(s)
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, 15-18 mins.
d) Once cooked, drain in a colander and return to the pan, off the heat. Keep warm with the lid on.
a) Meanwhile, trim and halve the green beans.
b) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the lamb mince and green beans 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. It's cooked when no longer pink in the middle.
a) While the lamb browns, halve the baby plum tomatoes (or leave them whole if you'd prefer).
a) Once browned, drain any excess fat from the mince.
b) Stir in the tomatoes, ginger puree, North Indian style spice mix and the remaining turmeric.
c) Cook for 1 min, then stir in the veg stock paste and 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 if needed.
a) Using whichever pan is largest, combine the lamb curry with the cooked potatoes and gently stir to combine.
b) Serve your lamb curry in deep bowls.
Enjoy!
