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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Indian Spice Blend
Tomato Sauce Base
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.
While rice cooks, peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop cilantro.
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.
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.
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!)
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.