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.
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 conflict 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.
150 grams
Basmati Rice
1 sachet
Ground Turmeric
200 grams
Lamb Mince
1 unit(s)
Red Onion
½ unit(s)
Red Chilli
1 unit(s)
Garlic Clove
1 pack(s)
Brown Lentils
75 grams
Tikka Paste
1 pack(s)
Tomato Passata
10 grams
Chicken Stock Paste
100 grams
Baby Spinach
Not included in your delivery
100 milliliter(s)
Water for the Sauce
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.
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.
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.
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.
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.
a) Divide the turmeric rice between your bowls.
b) Top with the curry and finish with a sprinkling of any remaining chilli. Enjoy!