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Turmeric Lamb Curry

Turmeric Lamb Curry

with Coconut Milk

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Aromatics are the key to a flavourful curry. Tonight's curry is packed with ginger, fennel seeds, cumin and turmeric. Savoury lamb and rich coconut milk balance out this bright yellow curry!

Tags:SpicyQuickEasy Clean-up

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

1 tbsp

Cumin-Turmeric Spice Blend

1 tsp

Fennel Seeds

30 g

Ginger

165 mL

Coconut Milk

¾ cup

Basmati Rice

170 g

Sweet Potato

50 g

Shallot

170 g

Carrot

1 unit

Red Chili Pepper

6 g

Garlic

7 g

Cilantro

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3891 kJ
Calories930 kcal
Fat45 g
Saturated Fat24 g
Carbohydrate97 g
Sugar12 g
Dietary Fiber6 g
Protein33 g
Cholesterol80 mg
Sodium560 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Peeler
Measuring Spoons
Medium Pot
Zester
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Heat Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Peel, then cut the carrot into 1/4-inch coins. Peel, then cut the sweet potato into 1/4-inch pieces. Toss the sweet potatoes and carrots with 1 tbsp oil (dbl for 4 ppl), on a parchment-lined baking sheet. Season with salt and pepper. Roast, in the middle of the oven, until tender-crisp, 10-12 min.

2

While the veggies roast, bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. While the water comes to a boil, peel, then grate garlic. Peel, then grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince the shallot. Finely chop chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!) Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

3

While the rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the lamb and shallots. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

4

Add the fennel seeds, ginger, garlic and Cumin-Turmeric Spice Blend to the large pan with the lamb. Cook, stirring occasionally, until fragrant, 2-3 min.

5

Add the coconut milk, roasted veggies, 1/4 cup water (1/3 cup water for 4 ppl) and 1/4 tsp chilis to the pan with lamb mixture. (NOTE: Reference Heat Guide.) Cook, stirring often, until the curry has thickened slightly, 3-4 min. Season with salt and pepper.

6

Roughly chop the cilantro. Fluff the rice with a fork, then stir in half the cilantro and season with salt. Divide the rice between plates, then top with the turmeric lamb curry. Sprinkle the remaining cilantro over top.