Easy Lamb Curry
with Peas
Take-out fake-out! Quick lamb curry complete with flatbread, peppers, peas and a cooling yogurt drizzle! It's a trip straight to flavour-town!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Lamb
1.5 tsp
Cumin-Turmeric Spice Blend
100 g
Greek Yogurt
(Contains: Milk)
56 g
Green Peas
160 g
Sweet Bell Pepper
4 tbsp
Mild Curry Paste
56 g
Onion, chopped
165 mL
Coconut Milk
7 g
Cilantro
2 unit
Naan
(Contains: Milk, Soy, Wheat)
Not included in your delivery
2.5 tsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Roughly chop cilantro. Core, then cut pepper into 1/2-inch pieces.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring often, until softened, 3-4 min. Add lamb, peas and Cumin-Turmeric Spice Blend. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Add curry paste, coconut milk and 1/2 cup water (dbl for 4ppl) to the lamb mixture. Reduce heat to medium-low. Cook, stirring occasionally until curry thickens slightly, 4-5 min.
While curry cooks, add naan directly to a baking sheet. Brush naan with 1 tsp oil (dbl for 4 ppl). Season with salt and pepper. Bake, in the top of the oven until golden-brown, 3-4 min.
Combine yogurt, half the cilantro and 1 tbsp water (dbl for 4 ppl) to a small bowl. Stir to combine. Season with salt and pepper.
Divide lamb curry between bowls. Dollop cilantro yogurt over top. Sprinkle with remaining cilantro. Serve with naan on the side, for dipping.
