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Indian Recipes
Easy Lamb Curry

Easy Lamb Curry

with Peas and Potatoes

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Take-out fake-out! Quick lamb curry complete with flatbread, potatoes, peas and a cooling chutney drizzle! It's a trip straight to flavour-town!

Allergens:Mustard/MoutardeSulphites/SulfiteEgg/OeufMilk/LaitWheat/Blé
Preparation Time35 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

1.5 tsp

Cumin-Turmeric Spice Blend

2 tbsp

Mango Chutney

56 g

Green Peas

300 g

Yellow Potato

1 tsp

Curry Powder

(ContainsMustard/Moutarde, Sulphites/Sulfite)

56 g

Onion, chopped

2 tbsp

Tomato Sauce

165 mL

Coconut Milk

7 g

Cilantro

125 g

Naan Bread

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories950 kcal
Fat44 g
Saturated Fat23 g
Carbohydrate100 g
Sugar23 g
Dietary Fiber11 g
Protein30 g
Cholesterol105 mg
Sodium1200 mg
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/2-inch pieces. On a parchment-lined baking sheet, toss potatoes with 1 tbsp oil (dbl for 4ppl). Season with salt and pepper. Roast in middle of oven, until tender, 18-20 m

2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Add lamb, curry powder and Cumin-Turmeric Spice Blend. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

3

To lamb mixture, add tomato sauce, coconut milk and 3/4 cup water (dbl for 4 ppl). Reduce heat to medium-low. Cook, stirring occasionally, until slightly thickened, 6-8 min.

4

Add naan to another baking sheet. Brush naan with 1 tsp oil. Season with salt and pepper. Bake naan, in the top of oven until golden brown, 3-4 min. While the naan toasts, roughly chop the cilantro.

5

Add the chutney, half the cilantro and 1 tbsp water (dbl for 4ppl) to a small bowl. Stir to combine.

6

Remove the curry pan from heat. Stir in peas and potatoes. Divide the lamb curry between bowls. Dollop over the chutney. Sprinkle over the remaining cilantro. Serve with naan for dipping.