Lamb Madras-Style Curry
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Lamb Madras-Style Curry

Lamb Madras-Style Curry

with Cilantro Rice

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!


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


serving amount

250 g

Ground Lamb

½ cup

Tikka Sauce

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

1 tbsp

Indian Spice Mix

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

4 tbsp

Tomato Sauce Base

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

1 unit(s)

Yellow Onion

2 tbsp

Curry Paste

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

2 tbsp

Garlic Puree

(May contain Milk, Soy, Sulphites)

56 mL


(Contains Milk)

¾ cup

Basmati Rice

7 g


2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

Not included in your delivery

1.5 tbsp


0.13 tsp


0.06 tsp



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.


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


Cook rice
  • 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.
Cook lamb
  • 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.



Make curry sauce
  • 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.)
Make garlic flatbreads
  • 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!)
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 flatbreads on the side.