Lamb Madras-Style Curry
with Cilantro Rice
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!
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
½ cup
Tikka Sauce
(Contains: Milk)
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
(Contains: Milk, Gluten)
Not included in your delivery
2.3 tbsp
Oil*
¼ tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
