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Lamb and coriander Curry

Lamb and coriander Curry

with Fragrant Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
542 kcal
Protein
: 
28.5g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

½ sachet(s)

Chicken Stock Powder

150 grams

Basmati Rice

200 grams

Lamb Mince

1 carton(s)

Tomato Passata

1 pot(s)

Smoked Paprika

1 pot(s)

Sri Lankan Style Curry Powder

1 unit(s)

Courgette

(May contain traces of: Celery)

½ unit(s)

Ginger

pot(s)

Sri Lankan Curry Powder

1 unit(s)

Red Onion

1 bunch(es)

Coriander

Not included in your delivery

200 milliliter(s)

Water for the Curry

300 milliliter(s)

Water for the Rice

Energy (kJ)2270 kJ
Energy (kcal)542 kcal
Fat14.5 g
of which saturates6.5 g
Carbohydrate79.2 g
of which sugars11 g
Dietary Fibre4.5 g
Protein28.5 g
Salt0.7 g
Potassium73.8 mg
Calcium49.1 mg
Iron1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Put a frying pan on medium-high heat and add the lamb mince (no oil). Cook until browned, 8-10 mins, breaking it up with a wooden spoon as it cooks. Drain off any excess fat if necessary.

2

Meanwhile, 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.

3

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add a pinch of salt,  stir in the rice, 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).

4

When the lamb has browned, add the onion and pepper. Cook for 5 mins. Add the courgette, 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.

5

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.

6

Take the lid off the rice and fluff up with a fork. Season to taste with salt and pepper. Spoon the rice onto plates and serve your lamb and curry on top. Finish with a sprinkle of remaining coriander. Enjoy!

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