Malay Lamb Curry

Malay Lamb Curry

with Cheat's Chapatis

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This flavoursome Lamb Curry with Chapatis is deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Extra spicy
Allergens:Gluten
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 grams

Lamb Mince

1 pot(s)

Malay Curry Powder

4 unit(s)

Wholemeal Tortilla

(ContainsGluten)

1 pack(s)

Chickpeas

1 sachet

Chicken Stock Powder

1 pack(s)

Tomato Passata

1 pack(s)

Baby Spinach

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2820 kJ
Energy (kcal)674 kcal
Fat26.0 g
of which saturates8.0 g
Carbohydrate62 g
of which sugars8.0 g
Protein41 g
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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Fry the Lamb
Fry the Lamb
1

Heat a large frying pan on medium-high heat (no oil). When hot, add the lamb mince and fry, breaking it up with a wooden spoon, until browned, 3-4 mins. Meanwhile, drain and rinse the chickpeas in a sieve.

Start the Curry
Start the Curry
2

When the lamb has browned, stir in the Malay curry powder (careful, it's hot!) and cook for 30 seconds. Stir in the chickpeas, stock powder, tomato passata, water (see ingredients for amount) and a pinch of sugar (if you have some).

Cook the Curry
Cook the Curry
3

Stir everything together then bring to the boil, reduce the heat and simmer until thick and tomatoey, stirring occasionally 8-10 mins. IMPORTANT: The lamb is cooked when it is no longer pink in the middle.

Chapati Time
Chapati Time
4

While the curry cooks, heat another frying pan on high heat. When hot, add a tortilla and leave until charred on one side, about 30 seconds. Turn and cook on the other side, then transfer to a plate and cover with foil to keep warm while you cook the remaining tortillas. These are your cheat's chapatis!

Finish Up
Finish Up
5

When the curry is nice and thick, stir the spinach in a handful at a time to wilt it. Season to taste with salt and pepper. TIP: Add a splash of water if it looks a little dry.

Serve
Serve
6

Serve the Malay lamb curry in bowls with the cheat's chapatis on the side for scooping. Enjoy!