North Indian Style Lamb and Lentil Curry
with Rice and Spinach
- Milk
Looking for a quick and tasty midweek dinner option? Try cooking up our Lamb & Lentil Curry with Rice & Spinach in just 20 minutes for a delicious and speedy meal.
Ingredients
150
Basmati Rice
200
Lamb Mince
1
Onion
1
Garlic Clove
1
Lentils
1
North Indian Style Spice Mix
1
Tomato Passata
1
Chicken Stock Powder
100
Baby Spinach
75
Low Fat Natural Yoghurt
(Contains: Milk)
Not included in your delivery
100
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Bring a large saucepan of water to the boil with a 1/4 tsp of salt for the rice. b) When boiling, add the rice, cook for until tender, 12 mins. Drain in a sieve.
a) Heat a large frying pan on high heat (no oil). When the pan is hot, add the lamb mince and cook until browned, 5-6 mins. b) Use a wooden spoon to break it up as it cooks. c) Meanwhile, halve, peel and chop the onion into small pieces. d) Once the lamb has browned, stir the onion into the pan with the lamb and cook, stirring, until the onion is starting to soften, 3-4 mins.
a) While the onion cooks, peel and grate the garlic (or use a garlic press). b) Drain and rinse the lentils in a sieve. c) Once the onion has softened, add the curry powder and garlic. Cook, stirring, for 1 minute.
a) Add the passata, water (see ingredients for amount) and stock powder to the pan and stir together. b) Stir in the lentils, season with salt and pepper, add a pinch of sugar and simmer until thickened, 4-5 mins. TIP: Add a splash of water if you feel it needs loosening.
a) Add the spinach a handful at a time and cook until wilted and piping hot, 2-3 mins. b) Taste and season with salt and pepper if needed.
a) Divide the rice between bowls. b) Top with the curry on top and a dollop of yoghurt. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, authentic curry flavours, though some found it could use more spice or depth.
- Ease of prep: Customers praised how quick and simple this dish was to prepare, often taking just 20-30 minutes.
- Suggestions: Consider offering more spice, using lamb chunks instead of mince, and including a thicker yoghurt or naan bread.
- Portions: Generous servings impressed many, with leftovers often providing lunch the next day.
