Lamb Curry

Lamb Curry

with Basmati Rice and Toasted Coconut

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So many flavours and textures to sing the praises of in this dish, you'll wish there was more of it! Tender sweet zucchini, aromatic masla are perfectly complemented by sweet peas, toasted coconut and cilantro!


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

Preparation Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

160 g


113 g

Green Peas

56 g

Onion, chopped

10 g


1 tbsp

Mild Tadka Spice Mix


½ can

Diced Tomatoes

1 tbsp

Shredded Coconut


¾ cup

Basmati Rice

10 g


30 g


Not included in your delivery

1 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories818 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate86 g
Sugar11 g
Dietary Fiber6 g
Protein33 g
Cholesterol91 mg
Sodium297 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Garlic Press
Measuring Spoons
Large Non-Stick Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!

Wash and dry all produce.* In a medium pot, add 1 1/3 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, mince or grate the garlic. Cut the zucchini(s) in half, lengthwise, then into 1/2-inch thick half moons. Peel, then zest or grate 1 tbsp ginger (dbl for 4 ppl). Roughly chop the cilantro.


Add the rice to the medium pot with the boiling water. Reduce the heat to low. Cook, still covered, until the rice is tender and the water has been absorbed, 12-14 min.


Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the onions and zucchini. Cook, stirring occasionally, until the veggies soften, 2-3 min. Add the garlic, ginger and tadka masala. Cook until fragrant, 1-2 min.


Add the lamb to the pan with the veggies. Cook, breaking up lamb into smaller pieces, until no pink remains, 2-3 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Season with salt and pepper. Add peas, 1/2 can tomatoes (1 can for 4 ppl) and 1/4 cup water (dbl for 4 ppl). Simmer, stirring occasionally, 2-3 min.


Meanwhile, heat a small non-stick pan over medium-high heat. When the pan is hot, add the coconut. Toast, stirring occasionally, until golden-brown and fragrant 2-3 min. (TIP: Keep an eye on the coconut so that it does not burn!) Set aside.


Fluff rice with a fork. Stir in half the cilantro and half the coconut, then season with salt. Divide rice between bowls and top with lamb curry. Sprinkle over remaining cilantro and remaining coconut.