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Speedy British Slow-cooked Lamb Pasanda with Quinoa
Here’s our spin on a classic curry – starring slow-cooked lamb, creamy almond yoghurt and warming spices. We spoon it over fluffy quinoa and finish with chopped coriander for freshness. Even better? It's ready in 20 mins!
Ready in 20
High protein
6 plants
Serving size
Ingredients
- 1 onion
- 1 handful of fresh coriander
- 80g quinoa (Quinoa 100%)
- 40g baby spinach
- ¾ tsp green cardamom powder (green cardamom powder)
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 275g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 80g greek style yoghurt (Milk)
- 110g baby tomatoes
- 2 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 2 garlic clove
- 1 tsp ground cumin
Nutritional Information
Calories: 540
Protein: 39g
Carbs: 42g
Fat: 24g
Ingredients
- 2 garlic clove
- 40g baby spinach (use half)
- 110g baby tomatoes (use half)
- 1 onion (use half)
- 140g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 2 tsp pasanda spice (use half) (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 80g greek style yoghurt (use half) (Milk)
- 1 tsp ground cumin
- 80g quinoa (use half) (Quinoa 100%)
- 1 handful of fresh coriander (use half)
- 11g chicken stock powder (use half) (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 0.75 tsp green cardamom powder (use half) (green cardamom powder)
Nutritional Information
Calories: 552
Protein: 40g
Carbs: 43g
Fat: 25g
Speedy British Slow-cooked Lamb Pasanda with Quinoa
Here’s our spin on a classic curry – starring slow-cooked lamb, creamy almond yoghurt and warming spices. We spoon it over fluffy quinoa and finish with chopped coriander for freshness. Even better? It's ready in 20 mins!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug & a large frying pan
Boil the quinoa & prep
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Meanwhile, finely dice the onion. Halve the tomatoes. Finely chop or crush the garlic. Roughly chop the coriander
Simmer the lamb pasanda
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins. Season with salt and pepper
- Add the tomatoes, garlic, pasanda spice, cardamom and cumin and cook for a further 2 mins. Stir in the stock powder, 150ml water (75ml for 1 person), half the coriander and the lamb with all its juices
- Gently pull apart any larger pieces of lamb. Simmer for 5-7 mins, until thickened
Finish & plate up
- Rinse the spinach, then stir into the pan with the yoghurt. Simmer for 1 min, then remove from the heat. Season with salt and pepper to taste
- Share the lamb pasanda between bowls, with the quinoa alongside. Garnish with the remaining coriander
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