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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

1 tbsp

Cumin-Turmeric Spice Blend

1 tsp

Fennel Seeds

30 g


165 mL

Coconut Milk

¾ cup

Basmati Rice

170 g

Sweet Potato

50 g


170 g


1 unit

Red Chili Pepper

6 g


7 g


Not included in your delivery

1.5 tbsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.