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Bombay Style Lamb Curry

Bombay Style Lamb Curry

with Turmeric Potatoes and Green Beans

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Looking for a quick and tasty midweek dinner option? Try cooking up our Bombay Style Lamb Curry in just 20 minutes for a delicious and speedy meal.

Tags:RapidUnder 650 caloriesSpicy

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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

350 grams

Salad Potatoes

1 sachet


200 grams

Lamb Mince

80 grams

Green Beans

½ unit(s)

Green Chilli

190 grams

Baby Plum Tomatoes

½ sachet

Ginger Puree

1 pot(s)

North Indian Style Spice Mix

1 sachet

Mango Chutney

Not included in your delivery

100 milliliter(s)

Water for Curry

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1730 kJ
Energy (kcal)413 kcal
Fat14.4 g
of which saturates6.5 g
Carbohydrate45.1 g
of which sugars16.4 g
Protein24.8 g
Salt0.85 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Fill and boil your kettle. Chop the potatoes into 2cm chunks (no need to peel).
b) Pour the boiled water into a large saucepan with half the turmeric and 1/2 tsp salt.
c) Add the potatoes to the water, then bring back to the boil and cook until you can easily slip a knife through, 12-15 mins.
d) Once cooked, drain in a colander and 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).
b) Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.


a) While the lamb browns, trim and halve the green beans.
b) Halve the chilli lengthways, deseed, then finely chop.
c) Halve the baby plum tomatoes (or leave them whole if you'd prefer).


a) Once browned, drain any excess fat from the mince, then stir in the green beans. Cook until starting to soften, 2-3 mins. Add a drizzle of oil if the pan looks dry.
b) Stir in the ginger puree, North Indian style spice mix, remaining turmeric, some of the chopped chilli (careful, it's hot - you can always add more later) and the tomatoes.
c) Cook for 1 min, then stir in the water for the curry (see ingredients for amount).


a) Bring to the boil, then reduce the heat and simmer until the beans are tender and the tomatoes have broken down, 3-5 mins.
b) Stir through the mango chutney. Add a splash of water if it's a little dry.
c) Season to taste with salt, pepper and more chilli if needed.


a) Using whichever pan is largest, combine the lamb curry with the cooked potatoes and gently stir to combine.
b) Serve in bowls garnished with any remaining chilli if you'd like.