Lamb and Mushroom Curry
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Lamb and Mushroom Curry

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!

Tags:
Spicy
Under 600 calories

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain 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

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Nutritional information

Energy (kcal)558 kcal
Energy (kJ)2336 kJ
Fat14 g
of which saturates6 g
Carbohydrate79 g
of which sugars14 g
Protein31 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Medium Saucepan
Knife
Lid
Bowl
Baking Tray
Grill Pan
Spoon
Fork

Instructions

GET PREPPED
1

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).

COOK THE RICE
2

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).

FRY THE MUSHROOMS
3

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.

START THE CURRY
4

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.

COOK THE CURRY
5

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.

FINISH UP
6

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!