Lamb and Coriander Curry
with Courgette, Red Pepper and Fragrant Rice
We love a good Lamb Curry with Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
1
Bell Pepper
½
Chicken Stock Powder
150
Basmati Rice
200
Lamb Mince
1
Tomato Passata
1
Smoked Paprika
1
Sri Lankan Style Curry Powder
1
Courgette
(May contain Celery)
½
Ginger
Sri Lankan Curry Powder
1
Red Onion
1
Coriander
Not included in your delivery
200
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
Instructions
Put a frying pan on medium-high heat and add the lamb mince (no oil). Fry until browned, breaking it up with a wooden spoon as it cooks, 8-10 mins. Drain off any excess fat if necessary.
Halve, peel and thinly slice the red onion. Halve the pepper and remove the core and seeds. Slice into thin strips. Peel and grate the ginger. Trim the courgette then quarter lengthways. Chop widthways into small pieces.
Pour the water (see ingredients for amount) for the rice into a large saucepan and bring to the boil. When boiling, add a pinch of salt, then stir in the rice and courgette, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
When the lamb has browned, add the onion and pepper. Cook for 5 mins. Add the ginger, Sri Lankan curry powder and smoked paprika. Cook for 1 minute more. Add the tomato passata and bring to the boil. Lastly add the chicken stock powder and water (see ingredients for amount). Lower the heat and simmer gently until the liquid has reduced by half, 15-20 mins.
Meanwhile, roughly chop the coriander (stalks and all). When the curry has reduced by half, remove from the heat. Taste the sauce and add salt and pepper if necessary. Stir in half the coriander.
Take the lid off the rice and fluff it up with a fork. Season to taste with salt and pepper. Spoon the rice onto plates and serve your lamb and coriander curry on top. Finish with a sprinkling of remaining coriander. Enjoy!
