Speedy Lamb Mince Masala
with Green Beans and Basmati Rice
This delicious Speedy Lamb Mince Masala has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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 grams
Green Beans
150 grams
Basmati Rice
200 grams
Lamb Mince
2 unit(s)
Garlic Clove
30 grams
Tomato Puree
50 grams
Korma Curry Paste
(Contains Mustard)
1 sachet(s)
Curry Powder Mix
10 grams
Chicken Stock Paste
40 grams
Mango Chutney
Not included in your delivery
175 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) While it boild, trim the green beans and cut into thirds.
c) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
c) Next, add the lamb mince and fry until the mince has browned and the beans have started to soften, 5-6 mins. Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) While the mince and beans cook, peel and grate the garlic (or use a garlic press).
b) Once the mince has browned, drain and discard any excess fat.
c) Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Add the garlic, tomato puree, korma curry paste and curry powder mix to the mince and fry, 1 min.
b) Stir in the chicken stock paste and water for the sauce (see pantry for amount).
c) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.
a) Once the sauce has thickened, stir in the mango chutney.
b) Season with salt and pepper, then remove from the heat.
a) Share the rice between your bowls.
b) Spoon over the lamb mince masala.
Enjoy!
