.png)
.png)
.png)
Turmeric Lamb Curry
with Coconut Milk
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!
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.
Ingredients
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
Chili Pepper
6 g
Garlic
7 g
Cilantro
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
