Lamb Madras with Cabbage Quinoa Poriyal & Desiccated Coconut

Serving size

1 person 2 people 4 people

Ingredients

2 spring onion
2 tbsp desiccated coconut
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
250g madras chettinad curry sauce (Mustard, Celery, Nuts, Peanuts, Sesame, Soya)

(Onion, Water, Coconut Milk (11%), Sunflower Oil, Tomato, Paste, Fresh Tomato, Dried Coconut, Garlic, Ginger, Salt, Green Chilli, Ground Spices (Kashmiri Chilli, Turmeric, Mustard Seeds, Coriander Seeds, Cumin Seeds, Fennel, Seeds, Black Pepper), Curry Leaves, Bengal Gram Flour, Spice Extract, Colour: Caramel Liquid.)
200ml coconut milk

(Coconut, Water)
2 tsp brown mustard seeds (Mustard)

(Brown Mustard Seeds 100%)
500g lamb mince
160g quinoa

(Quinoa 100%)
1 savoy cabbage
200g baby tomatoes
2 onion
1 romano pepper

Allergens

Contains: Mustard

May Contain: Celery, Nuts, Peanuts, Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	139Kcal	688Kcal
	582kJ	2877kJ
Fat	8.1g	40g
of which saturates	4.2g	21g
Carbohydrates	9g	44g
of which sugars	2.7g	13g
Protein	7.1g	35g
Salt	0.2g	0.99g
Fibre	2.0g	9.8g

Back

High protein 8 plants Speedy Sauce

Lamb Madras with Cabbage Quinoa Poriyal & Desiccated Coconut

Prep time: 10 mins

Total time: 15 mins

Cuisine: Indian

Food group: Lamb

Struggling to get a nutritious and delicious dinner ready in under 15 minutes? Look no further! 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 tender British lamb mince in their rich and spicy madras sauce. Serve along side a cabbage and coconut poriyal. Filling dinner ready in a flash!

Cooking Instructions

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.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out 2 large frying pans, a measuring jug & a sieve

Boil & prep

Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Meanwhile, halve the tomatoes. Thinly slice the pepper and onions. Trim and finely slice the cabbage

Simmer the curry

Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the lamb and pepper
Season with salt and pepper. Cook for 5 mins, breaking up the lamb with a wooden spoon, until golden brown
Add the tomatoes cook for 2 mins more. Then add the madras curry sauce, coconut milk and 50ml water
Bring to a boil and simmer for 4-5 mins, until thickened slightly

Make the poriyal

Meanwhile, heat the other large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and cabbage and cook for 4-5 mins, until softened
Add the mustard seeds, curry powder and desiccated coconut and cook for 30 secs, until fragrant
Stir in the cooked quinoa and 50ml water. Toss to combine and cook for 1 min more