Speedy Lamb Mince Masala
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Speedy Lamb Mince Masala

Speedy Lamb Mince Masala

with Green Beans and Basmati Rice


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 Time25 minutes
Cooking time20 minutes


serving amount

150 grams

Green Beans

150 grams

Basmati Rice

200 grams

Lamb Mince

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

50 grams

Korma Curry Paste

(Contains Mustard)

1 sachet(s)

Curry Powder Mix

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tsp



Nutritional information

Energy (kJ)2978 kJ
Energy (kcal)712 kcal
Fat32 g
of which saturates14.8 g
Carbohydrate80.3 g
of which sugars10.8 g
Protein30.6 g
Salt2.99 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Large Frying Pan



a) Boil a half-full kettle.

b) While it boild, trim the green beans and cut into thirds.

c) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

c) Next, add the lamb mince and fry until the mince has browned and the beans have started to soften, 5-6 mins. Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 


a) While the mince and beans cook, peel and grate the garlic (or use a garlic press).

b) Once the mince has browned, drain and discard any excess fat. 

c) Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.


a) Add the garlic, tomato puree, korma curry paste and curry powder mix to the mince and fry, 1 min. 

b) Stir in the chicken stock paste, water for the sauce and sugar (see pantry for both amounts).

c) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. 


a) Once the sauce has thickened, stir in the creme fraiche. Warm until piping hot, 1-2 mins. 

b) Season with salt and pepper, then remove from the heat. 


a) Share the rice between your bowls.

b) Spoon over the lamb mince masala.