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Tikka Style Lamb and Lentil Curry
Tikka Style Lamb and Lentil Curry

Tikka Style Lamb and Lentil Curry

with Turmeric Rice and Spinach

Looking for a quick and tasty midweek dinner option? Try cooking up our Tikka Style Lamb and Lentil Curry in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid

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.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

1

Ground Turmeric

200

Lamb Mince**

1

Red Onion

½

Red Chilli**

1

Garlic Clove**

1

Lentils

75

Tikka Masala Paste

1

Tomato Passata

10

Chicken Stock Paste

100

Baby Spinach**

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)746 kcal
Energy (kJ)3123 kJ
Fat21.1 g
of which saturates7.3 g
Carbohydrate101.4 g
of which sugars13.7 g
Protein39.9 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Chopping Board
Grill Pan
Knife
Garlic Press
Bowl

Instructions

Cook the Rice
1

a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) When boiling, add the rice and half the turmeric. Cook until tender, 12 mins.
c) 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.

Fry the Mince
2

a) Meanwhile, heat a large frying pan on high heat (no oil). When hot, add the lamb mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
b) While the lamb cooks, halve, peel and chop the red onion into small pieces.
c) Once the lamb has browned, drain and discard any excess fat. Add the onion to the lamb and cook, stirring, until softened, 3-4 mins.

Add the Flavour
3

a) While the onion cooks, halve the chilli lengthways, deseed then finely chop.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the lentils in a sieve.
d) Once the onion has softened, stir in the tikka paste, garlic, remaining turmeric and half the chilli (add less if you don't like heat). Cook, stirring, for 1 min.

Simmer the Curry
4

a) Add the passata, water for the sauce (see ingredients for amount) and chicken stock paste to the pan, then stir together.
b) Stir in the lentils, season with salt, pepper and a pinch of sugar (if you have any) then simmer until thickened, 4-5 mins. TIP: Add a splash of water if you feel it needs loosening. IMPORTANT: The lamb is cooked when no longer pink in the middle.

Finish Up
5

a) Add the spinach to the curry 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.

Serve
6


a) Divide the turmeric rice between your bowls.
b) Top with the curry and finish with a sprinkling of any remaining chilli. Enjoy!

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