Speedy Lamb Mince Masala
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 Speedy Lamb Mince Masala

Speedy Lamb Mince Masala

with Green Beans and Basmati Rice

This delicious Speedy Lamb Mince Masala has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Under 650 calories

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

40 grams

Mango Chutney

Not included in your delivery

175 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2639 kJ
Energy (kcal)631 kcal
Fat20.2 g
of which saturates7.4 g
Carbohydrate86.3 g
of which sugars18.1 g
Protein29.8 g
Salt3.22 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan
Garlic Press


Cook the Rice

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 1/4 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.

Get Frying

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. 

Garlic Time

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.

Curry Up

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 and water for the sauce (see pantry for amount).

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

Finishing Touches

a) Once the sauce has thickened, stir in the mango chutney.

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

Serve Up

a) Share the rice between your bowls.

b) Spoon over the lamb mince masala.