You'll love how quick and easy it is to prepare this mouth-watering curry of tender lamb and nutty chickpeas. Sri Lankan curry powder combines with mustard seeds and ginger to tingle all your taste buds whilst coriander keeps things fresh. Time to throw away those takeaway menus!
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Sri Lankan Spice Blend
Chicken Stock Powder
Water for Curry
Water for the Rice
Heat a frying pan on medium-high heat and add the lamb mince. Use a wooden spoon to break it up. Cook until browned, 8-10 mins.
Halve, peel and thinly slice the red onion into half moons. Halve, then remove the core from the yellow pepper and thinly slice. Peel and grate the ginger. Drain the chickpeas in a colander and rinse them under cold water.
Pop the basmati rice and star anise in a large saucepan. Pour in the water (amount specified in the ingredient list), add a pinch of salt and put the pan on high heat. Once boiling, reduce the heat to medium and cover with a lid (or some foil). Cook for 10 mins. Then remove from the heat (with the lid still on) and set aside for another 10 mins. TIP: The rice will continue to cook in its own steam.
When the lamb has browned, add the mustard seeds, onion and pepper. Cook for 5 mins. Add the Sri Lankan curry powder and ginger. Cook for 1 minute more. Add the chickpeas and tomato passata. Bring to the boil. Lastly add the chicken stock powder and water (amount specified in the ingredient list). Lower the heat and simmer gently until the liquid has reduced by half, 10-15 mins.
Meanwhile, roughly chop the coriander (stalks and all). When the curry has been bubbling away for 5 mins, stir in the spring greens and cook until the greens have softened and the sauce has thickened, another 5-7 mins. 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, remove the star anise and fluff up with a fork. Spoon the rice onto plates and serve your lamb and chickpea curry on top. Finish with a sprinkle of coriander. Enjoy!