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Indian Recipes
Bombay Style Lamb Curry

Bombay Style Lamb Curry

with Potatoes and Green Beans

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Vibrant, fresh, and filling, our 20-minute Indian-style lamb curry is the perfect thing for busy evenings. Lamb mince, crunchy green beans, tomatoes and potatoes are seasoned with our specially blended curry powder, tumeric and ginger for a taste that will take your curry game to the next level. Finished off with crunchy nigella seeds and a sprinkling of fresh chilli, this recipe is a great dish to enjoy for a speedy but nourishing mid-week dinner.

Preparation Time20 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

New Potatoes

1 pot(s)


1 unit(s)

Echalion Shallot

½ unit(s)

Green Bullet Chilli

1 punnet(s)

Baby Plum Tomatoes

½ sachet

Ginger puree

1 pot(s)

Mild Indian Style Curry Powder

1 sachet

Mango Chutney 40g

1 pot(s)

Nigella Seeds

1 pack(s)

Green Beans

200 grams

Lamb Mince

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1745 kJ
Energy (kcal)417 kcal
Fat15.0 g
of which saturates6.0 g
Carbohydrate47 g
of which sugars20.0 g
Protein23 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Boil the Potatoes
Boil the Potatoes

a) Fill a large saucepan with boiling water from your kettle. Bring back to the boil on high heat. b) Chop the potatoes into 2cm chunks (no need to peel) and add to the saucepan with half the turmeric and a pinch of salt. Cook until you can easily slip a knife through, 12-15 mins, then drain in a colander. c) Return to the pan (off the heat). Keep warm with the lid on.


a) Meanwhile, put a large frying pan on medium-high heat (no oil). When hot, add the lamb mince and fry until browned, breaking it up with a wooden spoon, 3-4 mins. b) While the lamb browns, halve, peel and thinly slice the shallot. Trim the green beans and chop in half. c) Halve the chilli lengthways, deseed then finely chop. Chop the tomatoes in half (or leave them whole if you prefer).

Spice it Up
Spice it Up

a) Stir the shallot and green beans into the lamb and cook until starting to soften, 2-3 mins. TIP: Add a drizzle of oil if the pan looks dry. b) Stir in the easy ginger, mild curry powder, remaining turmeric, a pinch of chilli (careful - you can always add more later!) and the tomatoes. c) Cook for 30 seconds before stirring in the water (see ingredients for amount).

Simmer The Curry
Simmer The Curry

a) Bring to the boil then reduce the heat and simmer for 2 mins. b) Stir through the mango chutney. IMPORTANT: The lamb mince is cooked when it is no longer pink in the middle.

Flavour the Potatoes
Flavour the Potatoes

a) Season the lamb curry to taste with salt, pepper and a pinch more chilli if needed. b) Stir the nigella seeds through the potatoes.

Serve up!
Serve up!

a) Using whichever pan is largest, combine the lamb curry with the potatoes and gently stir to combine. b) Serve in bowls finished with a sprinkling of chilli if required.