Easy Lamb Pasanda Style Curry
with Buttery Bulgur, Peas, Yoghurt and Mango Chutney
- Cereals containing gluten
- Milk
Pasanda curries are fragrant and gently spiced Indian dishes that are usually rich and creamy. Here, we've got lamb and peas, perfect for soaking up the delicious flavour of the pasanda curry sauce.
Ingredients
20 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten)
1 unit(s)
Onion
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
Nutrition Values
Utensils
Cooking Steps
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.
a) Meanwhile, halve, peel and chop the onion into small pieces.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the lamb mince and onion. Cook until browned and softened, 5-6 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.
a) While the lamb fries, peel and grate the garlic (or use a garlic press).
b) Stir the garlic and pasanda style seasoning into the lamb mince. Fry until fragrant, 1 min.
a) Once the mince is browned, drain and discard any excess fat.
b) Stir in the remaining chicken stock paste, passata and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
c) 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.
d) Season with salt and pepper. Add a splash of water if it's a little too thick.
a) When the bulgur is cooked, fluff up the grains with a fork.
a) Share the bulgur between your bowls.
b) Spoon over the lamb pasanda curry.
c) Finish by drizzling over the yoghurt.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Bold, warming spices make this a satisfying curry, though the heat level runs hotter than the mild pasanda description leads many to expect. The yoghurt helps balance the spice, and adding a little extra brings it down to a gentler level.
- Ease of prep: Quick and straightforward to put together, making it a reliable choice for busy weeknights.
- Suggestions: Use only half the spice pack if you prefer a milder heat, and break up the lamb mince thoroughly as it browns to avoid clumps. Some found the bulgur benefited from a little extra water and a longer resting time to soften fully.
- Next-day meals: Leftovers keep well, and the bulgur makes a satisfying base; consider cooking a little extra if you want a more generous portion.
- Portions: The bulgur quantity can feel slightly light relative to the curry, so scaling it up slightly works well for bigger appetites.
- Serving ideas: A flatbread or extra yoghurt on the side complements the dish nicely; consider serving the mango chutney separately if you prefer a less sweet sauce.
