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Bombay-Style Lamb Curry
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Bombay-Style Lamb Curry

Bombay-Style Lamb Curry

with Potatoes and Green Beans

Rapid
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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.

Tags:SpicyUnder 600 calories

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Salad Potatoes

1 pot(s)

Ground Turmeric

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)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1778 kJ
Energy (kcal)425 kcal
Fat15.0 g
of which saturates7.0 g
Carbohydrate50 g
of which sugars20.0 g
Protein25 g
Salt0.82 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Fill and boil your kettle and fill a large saucepan with the boiling water. on high heat.

b) Meanwhile, chop the potato into 2cm chunks (no need to peel) and add to the saucepan with half the turmeric and 0.5 tsp of salt.

c) Cook until you can easily slip a knife through, 12-15 mins, then drain in a colander.

d) When cooked, return to the pan (off the heat). Keep warm with the lid on.

2

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 as it cooks, 3-4 mins.

b) While the lamb browns, halve, peel and thinly slice the shallot.

c) Trim the green beans and chop in half.

d) Halve the chilli lengthways, deseed then finely chop.

e) Chop the baby plum tomatoes in half (or leave them whole if you prefer).

3

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, curry powder, remaining turmeric, a pinch of chilli (careful - you can always add more later!) and the tomatoes.

c) Cook for a minute before stirring in the water (see ingredients for amount).

4

a) Bring to the boil then reduce the heat and simmer until the beans are tender, 3-5 mins and the tomatoes have broken down.

b) Stir through the mango chutney.

TIP: Add a splash of water if the curry is looking dry.

5

a) Season the lamb to taste with salt, pepper and a pinch more chilli if needed.

b) Stir the nigella seeds through the drained potatoes.

6

a) Using whichever pan is largest, combine the lamb mixture with the potatoes and gently stir to combine.b) Serve in bowls finished with a sprinkle more chilli if needed. Enjoy!