Lamb and Mushroom Curry
with Basmati Rice and Coriander
We love Lamb & Mushroom Curry & Basmati Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
1
Ground Coriander
1
North Indian Style Spice Mix
1
Chicken Stock Powder
1
Echalion Shallot
150
Basmati Rice
200
Lamb Mince
1
Aubergine
(May contain Celery)
1
Finely Chopped Tomatoes
1
Garlic Clove
1
Coriander
Not included in your delivery
50
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
Instructions
Peel, halve and thinly slice the shallot. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
When the water is boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a drizzle of oil in a large frying pan on medium high heat and add the mushrooms and the ground coriander. Stir and cook until browned, 4-5 mins, season with salt and pepper and then remove to a bowl.
Pop your frying pan back on medium high heat (no need to add anymore oil). Once hot, add the lamb and season with salt and pepper. Cook until browned, 5-6 mins. Break it up with a spoon as it cooks. Once the mince is brown, drain and discard any excess oil in the pan, then lower the heat slightly and add the shallot. Cook until softened, 3-4 mins then stir in the garlic and curry powder. Cook for 30 seconds.
Add the finely chopped tomatoes, water for the curry (see ingredients for amount) and the stock powder to the lamb. Stir to dissolve the stock, bring to the boil, then lower the heat and simmer until the curry is thick and tomatoey, 8-10 mins. Stir occasionally.
Stir the mushrooms into the curry and cook until piping hot, 1-2 mins. Mix in half the coriander and season to taste with salt and pepper. Fluff up the rice with a fork then serve in bowls with the curry spooned on top. Sprinkle over the remaining coriander and dig in!
