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Lamb Madras-Style Curry

Lamb Madras-Style Curry

with Cilantro Rice

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Be prepared to experience our take on this classic curry dish in all its glory! Aromatic tomato, creamy coconut and a blend of Indian-style spices are the perfect sauce base for rich ground lamb. Spoon that over basmati rice, and dinner will truly be unforgettable!

Tags:Discovery
Allergens:Milk/LaitWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

½ cup

Tikka Sauce

(ContainsMilk/Lait)

1 tbsp

Indian Spice Blend

4 tbsp

Tomato Sauce Base

113 g

Yellow Onion

3 unit

Garlic, cloves

165 mL

Coconut Milk

¾ cup

Basmati Rice

7 g

Cilantro

2 unit

Naan

(ContainsMilk/Lait, Wheat/Blé)

Not included in your delivery

2.3 tbsp

Oil*

¼ tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1260 kcal
Fat57 g
Saturated Fat25 g
Carbohydrate144 g
Sugar16 g
Dietary Fiber7 g
Protein42 g
Cholesterol85 mg
Sodium1570 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, 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.

2

While rice cooks, peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop cilantro.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then lamb. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with salt and pepper.

4

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then onions. Cook, stirring often, until onions soften, 4-5 min. Stir in Indian Spice Mix and half the garlic. Cook, stirring often, until fragrant, 1-2 min. Add tomato sauce base, tikka sauce and coconut milk. Cook, stirring often, until sauce thickens, 3-5 min.

5

While curry cooks, arrange naan on an unlined baking sheet. Combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Spread garlic oil over naan, then season with salt. Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep your eye on naan, so they don't burn!)

6

Fluff rice with a fork, then stir in half the cilantro. Divide rice and curry between plates. Sprinkle with remaining cilantro. Serve garlic naan on the side.