Easy Lamb Pasanda Style Curry
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Easy Lamb Pasanda Style Curry

with Buttery Bulgur, Peas, Yoghurt and Mango Chutney

Pasanda curries are fragrant and gently spiced Indian dishes that are usually rich and creamy. Here, we've got lamb and peas, perfect for soaking up the delicious flavour of the pasanda curry sauce.

Cereals containing gluten

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 Time20 minutes
Cooking time25 minutes


serving amount

20 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

1 unit(s)


200 grams

Lamb Mince

2 unit(s)

Garlic Clove

1 sachet(s)

Pasanda Style Seasoning

1 carton(s)

Tomato Passata

40 grams

Mango Chutney

120 grams


75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

50 milliliter(s)

Water for the Sauce

10 grams



Nutritional information

Energy (kJ)2865 kJ
Energy (kcal)685 kcal
Fat25.5 g
of which saturates12.4 g
Carbohydrate83.5 g
of which sugars26.6 g
Protein35.2 g
Salt3.34 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Large Frying Pan



a) Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil.

b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.

c) Pop a lid on the pan and remove from the heat.

d) Leave to the side for 12-15 mins or until ready to serve.


a) Meanwhile, halve, peel and chop the onion into small pieces.

b) Heat a drizzle of oil in a large frying pan on medium-high heat. 

c) Once hot, add the lamb mince and onion. Cook until browned and softened, 5-6 mins.

d) Use spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.


a) While the lamb fries, peel and grate the garlic (or use a garlic press).

b) Stir the garlic and pasanda style seasoning into the lamb mince. Fry until fragrant, 1 min.


a) Once the mince is browned, drain and discard any excess fat.

b) Stir in the remaining chicken stock paste, passata and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

c) Once thickened, stir the mango chutney, peas and butter (see pantry for amount) into the curry and heat until the peas are piping hot and the butter is melted, 1 min.

d) Season with salt and pepper. Add a splash of water if it's a little too thick.


a) When the bulgur is cooked, fluff up the grains with a fork.


a) Share the bulgur between your bowls.

b) Spoon over the lamb pasanda curry.

c) Finish by drizzling over the yoghurt.