The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
250g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 40g baby spinach
- 1 unwaxed lime
- 10g flaked almonds (Nuts)
- 110g baby tomatoes
-
1 tbsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
-
2 tbsp korma paste (Mustard)(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 2 onion
- 150g lamb mince
- 40g creamed coconut
Allergens
Contains:
Nuts, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 139Kcal | 741Kcal |
| 581kJ | 3101kJ | |
| Fat | 7.9g | 42g |
| of which saturates | 4.3g | 23g |
| Carbohydrates | 9g | 50g |
| of which sugars | 2.3g | 12g |
| Protein | 7.3g | 39g |
| Salt | 0.15g | 0.78g |
| Fibre | 2.2g | 12g |
Ingredients
Ingredients
- 40g baby spinach (use half)
- 2 onion
-
250g steamed brown basmati rice (use half)(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 110g baby tomatoes (use half)
- 150g lamb mince
- 1 unwaxed lime (use half)
-
1 tbsp curry powder (use half)(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 10g flaked almonds (use half) (Nuts)
-
2 tbsp korma paste (use half) (Mustard)(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 40g creamed coconut (use half)
Allergens
Contains:
Nuts, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 122Kcal | 788Kcal |
| 512kJ | 3297kJ | |
| Fat | 6.6g | 43g |
| of which saturates | 3.6g | 23g |
| Carbohydrates | 9g | 58g |
| of which sugars | 2.9g | 19g |
| Protein | 6.4g | 41g |
| Salt | 0.12g | 0.8g |
| Fibre | 2.2g | 14g |
Prep in 10
High protein
1/3 daily fibre
7 plants
Slow Cooker
Lamb Korma Khichdi with Brown Basmati Rice, Pickled Onion & Flaked Almonds
Nothing says comfort like a bowlful of curry. Our khichdi comes together in the slow cooker, making dinner on busy weeknights that much easier. Featuring tender British lamb, fluffy basmati rice and a fragrant blend of spices. But don't worry - if you don’t want to slow-cook, you can still cook this recipe on the hob in under 30 minutes!
Cooking Instructions
Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large lidded saucepan, a slow-cooker (if using), a small frying pan, a small bowl, a sieve & a measuring jug
Get started
- Halve the onions, then cut three-halves into thin wedges and thinly slice the remaining half
- Dissolve the creamed coconut in the jug with 200ml boiling water (100ml for 1 person)
- Heat the large saucepan with 1 tsp oil on medium-high heat. Once hot, add the lamb and onion wedges and cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt and pepper
Simmer simmer
- Add the korma paste and curry powder to the pan. Cook for 2 mins, until fragrant. Stir in the tomatoes and coconut mixture
- Bring to a boil, then transfer to your slow cooker. Cook on low for 4-5 hours
- If using the hob, pop a lid on the pan, lower the heat and simmer the curry for 18-20 mins
Toast & pickle
- Meanwhile, heat the small frying pan on medium heat. Once hot, add the flaked almonds and toast for 2-3 mins. Remove from the heat and set aside
- In the small bowl, mix the sliced onion with the juice from the lime. Season with salt and leave to pickle
Last bits
- When the khichdi has 5 mins remaining, rinse the spinach and stir into the curry, along with the rice
- Stir through the pickling liquid from the onion, then remove from the heat and season to taste
Plate up
- Share the lamb khichdi between bowls, topped with the pickled onion and flaked almonds
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