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British Slow-cooked Lamb Tikka & Ginger Curry
Create a deliciously aromatic curry with slow-cooked lamb. It's so easy to prep – just add to the pan with Indian tikka spices, ginger and creamy coconut milk. Simmer until melt-in-the-mouth tender and packed with flavour. Serve with green beans and fluffy brown rice for the perfect feast.
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 handful of fresh coriander
- 240g green beans
- 200g brown rice (100% Brown Rice)
- 200ml coconut milk (Coconut, Water)
- 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)
- 110g baby tomatoes
- 550g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 4 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 8cm fresh ginger
- 1 onion
- 80g baby spinach
Nutritional Information
Calories: 600
Protein: 35g
Carbs: 53g
Fat: 27g
British Slow-cooked Lamb Tikka & Ginger Curry
Create a deliciously aromatic curry with slow-cooked lamb. It's so easy to prep – just add to the pan with Indian tikka spices, ginger and creamy coconut milk. Simmer until melt-in-the-mouth tender and packed with flavour. Serve with green beans and fluffy brown rice for the perfect feast.
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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 large frying pan, a grater & a measuring jug
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Simmer simmer
- Finely slice the onion. Trim and halve the green beans. Halve the tomatoes. Finely grate the ginger
- Heat the large frying pan with 1/2 tsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the green beans, ginger, garam masala, tikka paste and tomatoes. Cook for another 2 mins, then add the lamb (and its juices), coconut milk and 50ml water
- Bring to the boil, gently pull apart any larger pieces of lamb and simmer for 6-8 mins, until thickened
Add the greens
- Meanwhile, rinse the spinach. Roughly chop the coriander
- Stir the spinach into the curry for the final minute, until wilted. Add a splash of water if needed. Season to taste with salt and pepper
Plate up
- Share the lamb tikka between bowls, with the rice alongside. Garnish with the coriander, to finish
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