Easy Lamb Pasanda Style Curry
with Buttery Bulgur, Peas, Yoghurt and Mango Chutney
Pasanda curries are fragrant and gently spiced Indian dishes that are usually rich and creamy. Here, we've got lamb and peas, perfect for soaking up the delicious flavour of the pasanda curry sauce.
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
20 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
1 unit(s)
Onion
200 grams
Lamb Mince
2 unit(s)
Garlic Clove
1 sachet(s)
Pasanda Style Seasoning
1 carton(s)
Tomato Passata
40 grams
Mango Chutney
120 grams
Peas
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
50 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutritional information
Utensils
Instructions
a) Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil.
b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.
c) Pop a lid on the pan and remove from the heat.
d) Leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, halve, peel and chop the onion into small pieces.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the lamb mince and onion. Cook until browned and softened, 5-6 mins.
d) Use spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) While the lamb fries, peel and grate the garlic (or use a garlic press).
b) Stir the garlic and pasanda style seasoning into the lamb mince. Fry until fragrant, 1 min.
a) Once the mince is browned, drain and discard any excess fat.
b) Stir in the remaining chicken stock paste, passata and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
c) Once thickened, stir the mango chutney, peas and butter (see pantry for amount) into the curry and heat until the peas are piping hot and the butter is melted, 1 min.
d) Season with salt and pepper. Add a splash of water if it's a little too thick.
a) When the bulgur is cooked, fluff up the grains with a fork.
a) Share the bulgur between your bowls.
b) Spoon over the lamb pasanda curry.
c) Finish by drizzling over the yoghurt.
Enjoy!
