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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cumin-Turmeric Spice Blend
Curry Powder(ContainsMustard/Moutarde, Sulphites/Sulfite)
Naan Bread(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
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
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.
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.
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.
Add the chutney, half the cilantro and 1 tbsp water (dbl for 4ppl) to a small bowl. Stir to combine.
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.