Lamb Madras-Style Curry

Name: Lamb Madras-Style Curry with Cilantro Rice
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 250 g Ground Lamb; ½ cup Tikka Sauce; 1 tbsp Indian Spice Mix; 4 tbsp Tomato Sauce Base; 1 unit(s) Yellow Onion; 2 tbsp Curry Paste; 2 tbsp Garlic Puree; 56 mL Cream; ¾ cup Basmati Rice; 7 g Cilantro; 2 unit(s) Flatbread; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.06 tsp Pepper*

with Cilantro Rice

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Dive into our take on this classic curry dish! Aromatic tomato 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

•Spicy

•Quick

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Lamb

½ cup

Tikka Sauce

(Contains: Milk May contain traces of: Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)

1 tbsp

Indian Spice Mix

(May contain traces of: Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

4 tbsp

Tomato Sauce Base

(May contain traces of: Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 unit(s)

Yellow Onion

2 tbsp

Curry Paste

(May contain traces of: Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)

2 tbsp

Garlic Puree

(May contain traces of: Milk, Soy, Sulphites)

56 mL

Cream

(Contains: Milk)

¾ cup

Basmati Rice

7 g

Cilantro

2 unit(s)

Flatbread

(Contains: Soy, Milk, Wheat May contain traces of: Soy)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values

Calories1150 kcal

Fat48 g

Saturated Fat17 g

Carbohydrate138 g

Sugar15 g

Dietary Fiber9 g

Protein41 g

Cholesterol120 mg

Sodium1440 mg

Trans Fat0.3 g

Potassium1300 mg

Calcium250 mg

Iron9.5 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.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Silicone Brush

•Baking Sheet

•Small Bowl

Cooking Steps

PDF

Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt 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.
Roughly chop cilantro.

Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then lamb. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.**
Carefully drain and discard all but 1 tbsp of fat.
Season with salt and pepper.

Reduce heat to medium. Add onions to pan with lamb. Cook, stirring often, until onions soften, 3-4 min.
Stir in Indian Spice Mix and half the garlic puree. Cook, stirring often, until fragrant, 1-2 min.
Add tomato sauce base, tikka sauce, curry paste, cream and 1/2 cup (3/4 cup) water. Cook, stirring often, until sauce thickens, 3-5 min. (TIP: If you prefer a brothier sauce, add more water, 2 tbsp at a time.)

Meanwhile, arrange flatbreads on an unlined baking sheet.
Combine remaining garlic puree and 1 tbsp (2 tbsp) oil in a small bowl.
Spread garlic oil over flatbreads, then season with salt.
Toast in the middle of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on flatbreads so they don't burn!)