Family Favourite Creamy Coconut Lamb Curry
For Adults: Add Chilli Flakes and Toasted Flaked Almonds
- Almonds
- Nuts
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
- May contain traces of allergens
This recipe is perfect for families, with extra ingredients to elevate it for parents. Mild and flavoursome, this coconut lamb curry contains peas and spinach for a serving of veg. Parents can add chilli flakes and toasted flaked almonds whilst the kids tuck in.
Ingredients
2 unit(s)
Garlic Clove
150 grams
Basmati Rice
200 grams
Lamb Mince
30 grams
Tomato Puree
1 sachet(s)
Curry Powder Mix
180 milliliter(s)
Coconut Milk
10 grams
Beef Stock Paste
40 grams
Baby Spinach
120 grams
Peas
1 sachet(s)
Chilli Flakes
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Boil a half-full kettle.
b) Peel and grate the garlic (or use a garlic press).
c) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat 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 up the mince as it cooks.
c) 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) Once browned, add the garlic, tomato puree and curry powder. Fry for 30 secs more.
b) Stir in the coconut milk, lamb stock paste, sugar and water for the sauce (see pantry for both amounts), then bring to the boil.
a) Once the sauce is boiling, reduce the heat and simmer until the sauce has thickened, 3-4 mins, stirring occasionally.
b) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Add a splash more water if needed.
a) Next, stir through the peas until piping hot, 1 min.
b) Season with salt and pepper, then remove from the heat.
a) Fluff up the rice with a fork and share between your serving bowls.
b) Spoon over the currry.
c) Elevate me: Sprinkle the chilli flakes (add less if you'd prefer things milder) and flaked almonds over the adult portions (and any kids portions if they want them too!).
