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Lamb and Mushroom Curry

Lamb and Mushroom Curry

with Basmati Rice and Coriander

Customer Favourites
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We love Lamb & Mushroom Curry & Basmati Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Spicy
Allergens:Celery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Closed Cup Mushrooms

1 unit(s)

Shallot

1 unit(s)

Garlic Clove

1 bunch(es)

Coriander

150 grams

Basmati Rice

1 pot(s)

Ground Coriander

200 grams

Lamb Mince

1 pot(s)

North Indian Style Spice Mix

1 pack(s)

Finely Chopped Tomatoes

50 milliliter(s)

Water for Curry

1 sachet

Chicken Stock Powder

(ContainsCelery)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2336 kJ
Energy (kcal)558 kcal
Fat15.0 g
of which saturates6.0 g
Carbohydrate74 g
of which sugars10.0 g
Protein30 g
Salt2.83 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Knife
Saucepan
Lid
Baking Tray
Sautépan or large frying pan
Bowl
Fork
Instructionsarrow up iconarrow up icon
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1

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).

2

When the water is boiling, add 0.25 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).

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.

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.

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.

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!