Lamb Madras-Style Curry
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Lamb Madras-Style Curry

Lamb Madras-Style Curry

with Cilantro Rice

Dive in to our take on this classic curry dish! Aromatic tomato, creamy coconut and a blend of Indian-style spices are the perfect sauce base for rich ground beef. 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 Time


serving amount

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

56 mL


(Contains Milk)

¾ cup

Basmati Rice

7 g


2 unit


(Contains Milk, Gluten)

Not included in your delivery

2.3 tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories1170 kcal
Fat49 g
Saturated Fat17 g
Carbohydrate139 g
Sugar14 g
Dietary Fiber8 g
Protein43 g
Cholesterol121 mg
Sodium1420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Small Bowl
Silicone Brush


Cook rice

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.


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

Cook lamb

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.

Make curry sauce

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, cream and 1/2 cup water (3/4 cup for 4 ppl). Cook, stirring often, until sauce thickens, 3-5 min. (TIP: If you prefer a brothier sauce, add more water, 2 tbsp at a time.)

Make garlic naan

Meanwhile, 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, 4-5 min. (TIP: Keep your eye on naan so they don't burn!)

Finish and serve

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