Lamb and Mushroom Curry
with Basmati Rice and Coriander
Hearty, warming and packed full of flavour, our lamb and mushroom curry is a wonderfully satisfying dish for weeknight dinners. Our chefs have chosen to roast the aubergine in the oven making the veg tender rather than a slimy, slushy texture. Combined with lamb, these are two great flavour combinations. Stirred in a rich, tomatoey sauce and flavoured with aromatic curry spices, this is a super-tasty curry that is easy to make. Serve with a sprinkling of coriander and enjoy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Aubergine
(May contain traces of: Celery)
1
Echalion Shallot
1
Garlic Clove**
1
Coriander
150
Basmati Rice
1
Ground Coriander
200
Lamb Mince
1
North Indian Style Spice Mix
1
Finely Chopped Tomatoes
1
Chicken Stock Powder
Not included in your delivery
50
Water for the Curry
300
Water for the Rice
Utensils
Instructions
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. Peel, halve and thinly slice the shallot. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
When the water is boiling, add 1/4 tsp 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).
Heat a drizzle of oil in a large frying pan on medium high heat and add the mushrooms and the ground coriander. Stir and cook until browned, 4-5 mins, season with salt and pepper and then remove to a bowl.
Pop your frying pan back on medium high heat (no need to add anymore oil). Once hot, add the lamb and season with salt and pepper. Cook until browned, 5-6 mins. Break it up with a spoon as it cooks. Once the mince is brown, drain and discard any excess oil in the pan, then lower the heat slightly and add the shallot. Cook until softened, 3-4 mins then stir in the garlic and curry powder. Cook for 30 seconds.
Add the finely chopped tomatoes, water for the curry (see ingredients for amount) and the stock powder to the lamb. Stir to dissolve the stock, bring to the boil, then lower the heat and simmer until the curry is thick and tomatoey, 8-10 mins. Stir occasionally.
Stir the mushrooms into the curry and cook until piping hot, 1-2 mins. Mix in half the coriander and season to taste with salt and pepper. Fluff up the rice with a fork then serve in bowls with the curry spooned on top. Sprinkle over the remaining coriander and dig in!
