There are certain people who have been with us since the beginning and the adorable Shelly at Bang Curry is one of those people. Shelly is a total ray of sunshine and every so often we call each other to catch up on the goss’ and talk recipes. This latest pice from her kitchen is a total banger and you can see the whole range, as well as meeting the lady herself, at bangcurry.co.uk
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 conflict 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.
Bang Curry Spice
Greek Style Natural Yoghurt(ContainsMilk)
Boil 350ml of water (exactly) in a pot with ¼ tsp of salt. Pour the rice into the pot, turn the heat to its lowest setting and put a lid on top. Leave the rice on low heat for 10 mins, then rest off the heat for 10 mins. Tip: Do not lift the lid until 20 mins are up or the rice won’t cook.
Peel and chop the onion in half lengthways. Slice the onion very thinly into half moons. Peel and very finely dice the garlic. Chop the tomatoes into 2cm cubes.
Heat 1 tbsp of olive oil in a non-stick frying pan on medium-low heat. Add the onions with ¼ tsp of salt and gently cook for 8 mins. For the last 2 mins add the spice and the garlic.
Turn the heat to medium. Add the lamb mince with ¼ tsp of salt and cook until it has browned off. Add ¼ cup of water, the peas and tomatoes, place a lid on the pan and cook on low for 6 mins.
Tip in the cooked rice and stir everything together.
Finally stir through 3 tbsp of chopped mint and 2 tbsp of chopped coriander. Serve with a big dollop of natural yoghurt on top. Tip: Keep adding more fresh herbs if you want - the more the merrier!