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Bombay Style Lamb Curry
Bombay Style Lamb Curry

Bombay Style Lamb Curry

with Turmeric Potatoes and Green Beans

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:
Rapid
Spicy

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.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

350

Salad Potatoes

1

Ground Turmeric

200

Lamb Mince

80

Green Beans

½

Green Chilli

190

Baby Plum Tomatoes

½

Ginger Puree

1

North Indian Style Spice Mix

40

Mango Chutney

Not included in your delivery

100

Water for the Curry

Nutritional information

Energy (kcal)413 kcal
Energy (kJ)1730 kJ
Fat14.4 g
of which saturates6.5 g
Carbohydrate45.1 g
of which sugars16.4 g
Protein24.8 g
Salt0.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle
Colander
Lid
Grill Pan

Instructions

Cook the Turmeric Potatoes
1

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.

Fry the Lamb
2

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.

Prep your Veg
3

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).

Spice It Up
4

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).

Simmer your Curry
5

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.

Combine and Serve
6

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.
Enjoy!

Enjoy!

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