Coconut Lamb Tikka
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Coconut Lamb Tikka

Coconut Lamb Tikka

with Sweet Potatoes and Garlic Naan

Aromatics are the key to a flavourful tikka. Tonight's lamb tikka is packed with warming spices and sweet potatoes. Rich coconut milk balances out this bright, fragrant curry!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Lamb

2 tbsp

Indian Spice Blend

165 mL

Coconut Milk

¾ cup

Basmati Rice

170 g

Sweet Potato

50 g


170 g


2 unit

Garlic, cloves

2 unit

Green Onion

2 unit

Naan Bread

(Contains Milk, Soy, Wheat)

½ cup

Tikka Sauce

(Contains Milk)

Not included in your delivery

1.5 tbsp


0.13 tsp


0.38 tsp



Nutrition Values

Calories1310 kcal
Fat52 g
Saturated Fat25 g
Carbohydrate167 g
Sugar20 g
Dietary Fiber14 g
Protein45 g
Cholesterol80 mg
Sodium1970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Silicone Brush
Small Bowl


Roast veggies

Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Peel, then cut sweet potato into 1/2-inch cubes.Add sweet potatoes, carrots, 1 tsp (2 tsp) Indian Spice Mix and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.Roast in the middle of the oven until tender-crisp, 10-12 min.

Cook rice and prep

Meanwhile, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.While water comes to a boil, peel, then mince or grate garlic.Peel, then mince shallot.Thinly slice green onion.Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Cook lamb

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then lamb and shallots. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Cook aromatics

Reduce heat to medium, then add remaining Indian Spice Mix, tikka sauce and half the garlic to the pan with lamb. Cook, stirring occasionally, until fragrant, 2-3 min.

Finish curry and toast naan

Add coconut milk, roasted veggies, 1/2 cup (1 cup) water, salt and pepper to the pan with lamb mixture. Reduce heat to low and cook, stirring often, until curry thickens slightly, 3-4 min. Meanwhile, add remaining garlic and 1 tbsp (2 tbsp) butter to a small microwavable bowl. Microwave until butter melts, 30 sec. Add naan to an unlined baking sheet. Brush both sides with melted garlic butter.

Finish and serve

Fluff rice with a fork, then stir in half the green onions and season with salt. Divide rice between plates, then top with lamb curry. Sprinkle remaining green onions over top. Serve garlic naan on the side for dipping.