The protein cooking time listed in this recipe has been updated.
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Serving size
Ingredients
Ingredients
-
80g brown rice(100% Brown Rice)
-
2 tbsp tikka paste (Mustard)(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 4cm fresh ginger
- 75g seasonal tomatoes
-
80g coconut yoghurt(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
-
2 tsp garam masala(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 1 handful of fresh coriander
- 160g green beans
- 1 onion
- 40g baby spinach
-
275g 8 hour slow cooked lamb(lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 128Kcal | 606Kcal |
| 536kJ | 2535kJ | |
| Fat | 6.1g | 29g |
| of which saturates | 3.0g | 14g |
| Carbohydrates | 10g | 49g |
| of which sugars | 1.8g | 8.4g |
| Protein | 7.6g | 36g |
| Salt | 0.46g | 2.2g |
| Fibre | 2.5g | 12g |
Ingredients
Ingredients
-
80g brown rice (use half)(100% Brown Rice)
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
-
2 tbsp tikka paste (Mustard)(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 75g seasonal tomatoes (use half)
-
140g 8 hour slow cooked lamb(lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 40g baby spinach (use half)
- 4cm fresh ginger (use half)
-
2 tsp garam masala (use half)(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 160g green beans (use half)
-
80g coconut yoghurt (use half)(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 133Kcal | 646Kcal |
| 555kJ | 2705kJ | |
| Fat | 6.7g | 33g |
| of which saturates | 3.0g | 14g |
| Carbohydrates | 11g | 51g |
| of which sugars | 1.8g | 8.7g |
| Protein | 7.5g | 36g |
| Salt | 0.52g | 2.5g |
| Fibre | 2.6g | 12g |
High protein
1/3 daily fibre
6 plants
Easy British Slow-cooked Lamb Tikka & Ginger Curry
Create a deliciously aromatic curry with British slow-cooked lamb. It's so easy to prep – just add to the pan with Indian tikka spices, ginger and creamy coconut yoghurt. Simmer until melt-in-the-mouth tender and packed with flavour. Serve with green beans and fluffy brown rice for the perfect feast.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, a measuring jug & a grater
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, finely slice the onion. Halve the tomatoes. Trim and halve the green beans
Build the dish
- Heat the large frying pan with 1/2 tsp oil on medium high heat. Once hot, add the onion and green beans and cook for 4-5 mins, until softened
- Finely grate the ginger and add it the pan along with the garam masala, tikka paste and tomatoes
- Cook for 2 mins, then add the lamb (and all its juices), yoghurt and 150ml water (75ml for 1 person)
- Simmer for 4-6 mins, until thickened slightly. Gently pull apart any larger pieces of lamb
Add the spinach
- Rinse the spinach
- Add the spinach and simmer for a final minute, until wilted. Add a splash of water if needed. Season to taste with salt and pepper
Plate up
- Roughly chop the coriander
- Serve the rice in bowls alongside the curry. Sprinkle over the chopped coriander
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