Lamb and Chickpea Curry
You will love this mouthwatering curry as it is really easy and quick to prepare! This curry is spiced with Sri Lankan curry powder and flavoured with ginger, garlic, coriander, mustard seeds and star anise! These herbs and spices are the stars of the dish and make, what is a really simple meal, fresh and delicious. You will favour it every time over your local takeaway!
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.
Ingredients
250
Lamb Mince
1
Red Onion
1
Yellow Pepper
1
Ginger
1
Garlic Clove
175
Basmati Rice
1
Star Anise
1
Mustard Seeds
(Contains: Mustard)
1.5
Sri Lankan Curry Powder
1
Tomato Passata
½
Chicken Stock Pot
1
Coriander
1
Chickpeas
1
Baby Spinach
Not included in your delivery
200
Water
350
Water for the Rice
Utensils
Cooking Instructions and Tips
Heat a wide bottomed frying pan on medium-high heat. Pop the lamb mince into the pan and cook for 8-10 mins until browned. Use a spoon to break it up, then get on with the rest of your prep.
Cut the red onion in half through the root. Peel and then slice into thin half moon shapes. Remove the core from the yellow pepper and thinly slice. Peel and grate the ginger and garlic (or use a garlic press if you have one).
Pop the basmati rice and star anise in a pot with a good pinch of salt. Pour in the water (amount specified in the ingredient list) and put the pot on high heat. When boiling, reduce the heat to medium, cover with a lid and leave your rice to cook for 10 mins. After 10 mins, remove the pot from the heat and leave to one side for another 10 mins (with the lid still on). Your rice will finish cooking in its own steam.
When your mince has browned add the mustard seeds, onion and pepper. Cook for 5 mins and then add the Sri Lankan curry powder, ginger and garlic. Cook for 1 minute more and then add the tomato passata. Bring to the boil, then add the chicken stock pot and the water (amount specified in the ingredient list). This is your curry!
Lower the heat until your curry is simmering gently and cook for 10-15 mins or until it has reduced by half.
As your curry cooks, finish off your last couple of jobs and then get any washing up done. Roughly chop the coriander and drain the chickpeas in a colander and rinse under cold water.
When your curry has thickened, add your chickpeas and baby spinach. Cook for 2 mins to ensure your chickpeas are piping hot and then remove from the heat. Taste your curry and add more salt and black pepper if necessary. Stir in your coriander.
Remove your star anise from your rice and fluff up your rice with a fork. Check the seasoning and add more salt if necessary.
Spoon your rice onto your plates and serve your lamb and chickpea curry on top. Enjoy!
