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Lamb Korma Naans and Mango Chutney

Lamb Korma Naans and Mango Chutney

with Raita, Nigella Seed Wedges and Crunchy Salad

Street Food
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Tags:Spicy
Allergens:MustardMilkGlutenSoya

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

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Potatoes

½ unit(s)

Nigella Seeds

1 unit(s)

Red Onion

1 sachet

Korma Style Paste

(ContainsMustard)

1 punnet(s)

Baby Plum Tomatoes

½ unit(s)

Cucumber

1 bunch(es)

Coriander

½ unit(s)

Red Chilli

½ unit(s)

Lemon

1 bunch(es)

Mint

150 grams

Greek Style Natural Yoghurt

(ContainsMilk)

300 grams

Lamb Mince

4 unit(s)

Naan

(ContainsMilk, Gluten, Soya)

1 sachet

Mango Chutney

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3943 kJ
Energy (kcal)943 kcal
Fat32.0 g
of which saturates11.0 g
Carbohydrate117 g
of which sugars29.0 g
Protein48 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, scatter over the nigella seeds, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

2

Halve, peel and cut the red onion into 2cm wedges. Pop the onion wedges on a medium baking tray and add a quarter of the korma paste, season with salt and pepper and mix well to coat. Halfway through the potato cooking time, bake the onions on the middle shelf of your oven until the onion wedges are tender, 12-15 mins.

3

Meanwhile, halve the tomatoes and pop into a medium bowl. Halve the cucumber lengthways, then thinly slice one half widthways into half moons (we'll prep the rest in the next step). Pop the cucumber into the bowl with the tomatoes. Roughly chop the coriander (stalks and all) and add to the bowl. Halve the chilli lengthways, deseed then finely chop and add to the bowl (careful it's spicy). Halve the lemon and add a squeeze of lemon juice to the bowl with the cucumber and tomatoes. Season with salt and pepper and mix well. Set aside.

4

Scoop out the seeds from the remaining cucumber and discard them. Chop the cucumber into 1cm wide strips, then chop into small pieces. Pop into a medium bowl. Pick the mint leaves from their stalks and roughly chop (discard the stalks) and add to the bowl with the chopped cucumber. Add half natural yoghurt and a squeeze of lemon juice. Season with salt and pepper and mix together. Set aside.

5

Heat a large frying pan on high heat. When hot, add the lamb mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. TIP: fry the lamb in batches if you need to. When the lamb is cooked add the remaining korma paste to the pan. Mix well and cooking until piping hot. Remove from the heat and stir in the remaining yoghurt.

6

When everything is nearly ready, pop the naans in the oven alongside the wedges until warmed through, 2-3 mins. Divide the naans between plates, top with the lamb korma and onion, spoon over the raita and the mango chutney. Serve with the wedges and salad alongside. Enjoy!