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Tandoori Lamb and Lentil Curry

Tandoori Lamb and Lentil Curry

with Garlic Mushroom Rice and Spinach

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Tandoori gets its name from 'tandoor', an Indian cylindrical clay oven. Our tandoori spice mix includes cinnamon, turmeric, ginger and cumin, bringing the toasty flavours of a tandoor oven to this delicious lamb curry - plus, it's prepped in just 10 minutes.

Allergens:
Nuts

The quantities provided above are averages only.

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.

Total30 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

120 grams

Sliced Mushrooms

3 unit(s)

Garlic Clove

150 grams

Basmati Rice

200 grams

Lamb Mince

1 carton(s)

Lentils

30 grams

Tomato Puree

2 sachet(s)

Tandoori Masala Mix

180 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

15 grams

Toasted Flaked Almonds

Not included in your delivery

20 grams

Butter

300 milliliter(s)

Water for the Rice

1 tsp

Sugar

150 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)3743 kJ
Energy (kcal)895 kcal
Fat43.3 g
of which saturates25.8 g
Carbohydrate89.8 g
of which sugars7.2 g
Dietary Fiber10.2 g
Protein41 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Medium Saucepan
•Large Frying Pan
•Sieve
•Fork

Instructions

1

Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium-high heat. Melt in the butter (see pantry for amount).

When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Meanwhile, peel and grate the garlic (or use a garlic press).

Once browned, add half the garlic and stir-fry, 30 secs more. Stir in the rice until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. 

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once the pan is hot, add the lamb mince and cook until browned, 5-6 mins.

Use spoon to break it up as it cooks, then drain and discard any excess fat. 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.

3

Meanwhile, drain and rinse the lentils.

Once browned, add the tomato puree, tandoori masala mix and remaining garlic to the lamb. Cook until fragrant, 1 min.

4

Stir in the lentils, coconut milk, chicken stock paste, sugar and water for the curry (see pantry for both amounts).

Bring to the boil and simmer until thickened, 4-5 mins. 

5

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.

Taste and season with salt and pepper if needed.

Add a splash of water if it's a little thick.

6

Fluff up the garlic mushroom rice with a fork and share between your bowls.

Top with the lamb and lentil curry.

Sprinkle over the flaked almonds.

Enjoy!

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