North Indian Style Lamb and Lentil Curry
with Turmeric Rice and Spinach
.
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
150
Basmati Rice
½
Ground Turmeric
200
Lamb Mince
1
Onion
½
Red Chilli
1
Garlic Clove
1
Lentils
2
North Indian Style Spice Mix
1
Tomato Passata
10
Chicken Stock Paste
100
Baby Spinach
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with a 1/4 tsp of salt for the rice. b) When boiling, add the rice and half the turmeric, cook for until tender, 12 mins. c) Drain in a sieve.
a) Heat a large frying pan on high heat (no oil). When the pan is hot, add the lamb mince and cook until browned, 5-6 mins. b) Use a wooden spoon to break it up as it cooks. IMPORTANT: Wash your hands after handling raw mince. c) Meanwhile, halve, peel and chop the onion into small pieces. d) Once the lamb has browned, add the onion and cook, stirring, until the onion is starting to soften, 3-4 mins.
a) While the onion cooks, halve the chilli lengthways, deseed then finely chop. b) Peel and grate the garlic (or use a garlic press). c) Drain and rinse the lentils in a sieve. d) Once the onion has softened, add the north Indian style curry powder, garlic, half the chilli and the remaining turmeric and cook, stirring, for 1 min.
a) Add the passata, water (see ingredients for amount) and stock paste to the pan and stir together. b) Stir in the lentils, season with salt and pepper, add a pinch of sugar and simmer until thickened, 4-5 mins. TIP: Add a splash of water if you feel it needs loosening. IMPORTANT: The lamb is cooked when no longer pink in the middle.
a) Add the spinach a handful at a time and cook until wilted and piping hot, 2-3 mins. b) Taste and season with salt and pepper if needed.
a) Divide the turmeric rice between bowls. b) Top with the curry on top with any remaining chilli. Enjoy!
