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Check out the latest recommended times in our Cooking Guidelines.
Lamb Malabar Khichdi Curry with Brown Basmati Rice & Pickled Onion
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer juicy British lamb mince in their flavourful Mangalore Malabar curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with vibrant pickled onion and crunchy toasted almond to complete the feast!
High protein
5 plants
Speedy Sauce
Serving size
Ingredients
- 10g flaked almonds (Nuts)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 250g mangalore malabar curry sauce (Mustard, Celery, Nuts, Peanuts, Sesame, Soya) (Water, Onion, Tomato, Sunflower Oil, Tomato Paste, Coconut Milk (4%), Garlic, Mustard Seeds, Ground Spices, (Fenugreek, Turmeric, Kashmiri Chilli Powder, Black Pepper, Coriander Seeds, Cardamom, Cloves, Fennel Seeds) Ginger, Dried Coconut, Tamarind, Salt, Curry Leaves, Green Chilli, Colour: Caramel Liquid.)
- 40g sugar snap peas
- 150g lamb mince
- 110g baby tomatoes
- 1 unwaxed lime
- 1 onion
Nutritional Information
Calories: 703
Protein: 38g
Carbs: 47g
Fat: 38g
Ingredients
- 250g mangalore malabar curry sauce (use half) (Mustard, Celery, Nuts, Peanuts, Sesame, Soya) (Water, Onion, Tomato, Sunflower Oil, Tomato Paste, Coconut Milk (4%), Garlic, Mustard Seeds, Ground Spices, (Fenugreek, Turmeric, Kashmiri Chilli Powder, Black Pepper, Coriander Seeds, Cardamom, Cloves, Fennel Seeds) Ginger, Dried Coconut, Tamarind, Salt, Curry Leaves, Green Chilli, Colour: Caramel Liquid.)
- 10g flaked almonds (use half) (Nuts)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 150g lamb mince
- 110g baby tomatoes (use half)
- 1 onion (use half)
- 40g sugar snap peas (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 724
Protein: 39g
Carbs: 47g
Fat: 40g
Lamb Malabar Khichdi Curry with Brown Basmati Rice & Pickled Onion
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer juicy British lamb mince in their flavourful Mangalore Malabar curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with vibrant pickled onion and crunchy toasted almond to complete the feast!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a small frying pan, a small bowl & a measuring jug
Pickle the onion
- Halve the lime
- Thinly slice the onion and place half into the small bowl with the juice from the lime and a pinch of salt. Toss to coat, then set aside to pickle
Make the khichdi
- Halve the tomatoes
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the lamb mince, tomatoes and the remaining onion. Cook for 7 mins, breaking the mince up with a spoon, until the lamb is golden brown and the veg has softened. Season with salt and pepper
- Stir in the sugar snap peas, Malabar sauce and 100ml water (50ml for 1 person). Bring to the boil, then add the rice, breaking it up wit a spoon and simmer for 3-4 mins, until thickened
Toast the almonds
- Meanwhile, heat the small frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
Plate up
- Stir the the pickling liquid from the onion into the curry and season to taste
- Share the lamb khichdi between bowls. Top with the pickled onion and toasted almonds
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