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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.
Lamb Madras with Cabbage Quinoa Poriyal & Desiccated Coconut
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!
1/3 daily fibre
8 plants
Speedy Sauce
Serving size
Ingredients
- 1 spring onion
- 1 tbsp desiccated coconut
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 15g creamed coconut
- 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.)
- 150g lamb mince
- 80g quinoa (Quinoa 100%)
- 1 savoy cabbage
- 110g baby tomatoes
- 1 pepper
- 1 onion
Nutritional Information
Calories: 873
Protein: 42g
Carbs: 54g
Fat: 53g
Ingredients
- 1 tsp brown mustard seeds (use half) (Mustard) (Brown Mustard Seeds 100%)
- 80g quinoa (use half) (Quinoa 100%)
- 150g lamb mince
- 1 spring onion (use half)
- 250g madras chettinad curry sauce (use half) (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.)
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 15g creamed coconut (use half)
- 1 pepper (use half)
- 1 tbsp desiccated coconut (use half)
- 110g baby tomatoes (use half)
- 1 savoy cabbage (use half)
- 1 onion (use half)
Nutritional Information
Calories: 882
Protein: 43g
Carbs: 54g
Fat: 54g
Lamb Madras with Cabbage Quinoa Poriyal & Desiccated Coconut
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!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out 2 large frying pans, a measuring jug & a sieve
Get started
- 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 onion. 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 and cook for 6 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt and pepper
- Add the tomatoes and cook for 1 min. Add the madras curry sauce, creamed coconut and 150ml water (75ml for 1 person)
- Bring to the 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 1 min, until fragrant
- Stir in the cooked quinoa and 50ml water (25ml for 1 person). Toss to combine and cook for 1 min
Plate up
- Share the lamb madras between bowls, with the cabbage quinoa poriyal
- Thinly slice the spring onion and scatter over to finish
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