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Easy Lamb and Pea Pasanda Style Curry
Easy Lamb and Pea Pasanda Style Curry

Easy Lamb and Pea Pasanda Style Curry

with Buttery Bulgur, Bell Pepper, Yoghurt and Mango Chutney

Recipe Development Team
Recipe Development TeamUpdated on September 30, 2025

Pasanda curries are fragrant and well spiced Indian dishes that are usually warm and comforting. Here, we've got lamb and peas, perfect for soaking up the delicious flavour of the pasanda curry sauce.

Tags:
Medium Spice
High Protein
Allergens:
Cereals containing gluten
Wheat
Milk

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 25 minutes
DifficultyEasy

Ingredients

serving amount

20 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Onion

1 unit(s)

Bell Pepper

200 grams

Lamb Mince

2 unit(s)

Garlic Clove

1 sachet(s)

Pasanda Style Seasoning

1 carton(s)

Tomato Passata

40 grams

Mango Chutney

120 grams

Peas

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

50 milliliter(s)

Water for the Sauce

10 grams

Butter

Nutritional information

Energy (kJ)2930 kJ
Energy (kcal)700 kcal
Fat24.9 g
of which saturates12.2 g
Carbohydrate87.4 g
of which sugars30.7 g
Dietary Fibre12.7 g
Protein35.7 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Lid
Large Saucepan
Large Frying Pan
Garlic Press

Cooking Instructions and Tips

Boil the Bulgur
1

a) Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil.

b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.

c) Pop a lid on the pan and remove from the heat.

d) Leave to the side for 12-15 mins or until ready to serve.

Get Frying
2

a) Meanwhile, halve, peel and chop the onion into small pieces. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Heat a drizzle of oil in a large frying pan on medium-high heat. 

c) Once hot, add the lamb mince, onion and pepper. Cook until browned and softened, 8-10 mins.

d) Use spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Garlic Time
3

a) While the lamb fries, peel and grate the garlic (or use a garlic press).

b) Once the mince is browned, drain and discard any excess fat.

Curry On
4

a) Stir the garlic and pasanda style seasoning into the lamb mince. Fry until fragrant, 1 min.

b) Stir in the remaining chicken stock paste, the passata and water for the sauce (see pantry for amount).

c) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

Finishing Touches
5

a) Once thickened, stir the mango chutney, peas and butter (see pantry for amount) into the curry and heat until the peas are piping hot and the butter is melted, 1 min.

b) Season with salt and pepper. Add a splash of water if it's a little too thick.

c) When the bulgur is cooked, fluff up the grains with a fork.

Serve Up
6

a) Share the bulgur between your bowls.

b) Spoon over the lamb pasanda curry.

c) Finish by drizzling over the yoghurt.

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