HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLamb Meatball Curry
Lamb Meatball Curry

Lamb Meatball Curry

with Sugar Snaps and Rice

Read more

We love Lamb Meatball Curry with Sugar Snaps and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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 conflict 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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 pot(s)

North Indian Style Spice Mix

1 pack(s)

Sugar Snap Peas

200 grams

Lamb Mince

1 pot(s)

Ground Cumin

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

½ unit(s)


½ pack(s)

Greek Style Natural Yoghurt


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2498 kJ
Energy (kcal)597 kcal
Fat16.0 g
of which saturates6.0 g
Carbohydrate78 g
of which sugars17.0 g
Protein31 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Trim the sugar snaps. Peel and grate the ginger.


Pop the lamb mince in a mixing bowl and sprinkle over half the cumin and a good pinch of salt and pepper. Mix well to evenly combine, then shape the mince into four meatballs per person. Pop them onto a plate as you make them. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat!


Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the rice and a pinch of salt, 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 over medium-high heat. When hot, add the meatballs. Fry them, turning occasionally, until browned all over, 4-5 mins. TIP: Do this in batches to brown rather than stew the meatballs! Once browned, turn down the heat slightly, then add the ginger, North Indian curry powder and remaining cumin. Stirring, cook for 1 more minute, then pour in the finely chopped tomatoes.


Bring back to the boil, then reduce the heat slightly. Leave to simmer for 5 mins then stir in the sugar snap peas. Pop a lid on the pan (or use tin foil!) and leave to cook for a further 10-15 mins until the meatballs are cooked and the sugar snaps are tender. iIMPORTANT: The meatballs are cooked when they are no longer pink in the middle.


Once the meatballs are cooked, remove the pan from the heat and stir in the natural yoghurt. Season to taste with salt and pepper. Fluff up the rice with a fork and divide between your plates. Spoon the curry on top and dig in! Enjoy!