HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLamb Madras Style Curry
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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

½ cup

Tikka Sauce


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


2 unit


(ContainsMilk/Lait, Wheat/Blé)

Not included in your delivery

2.3 tbsp


¼ tsp


0.06 tsp


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
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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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.