Recipe

Lamb Masala

Every Week We Deliver Everything You Need To Cook Amazing Meals

Lamb Masala

Tender lamb curry served with fluffy rice, dhania chutney and toasted shredded coconut.




Ingredients to serve 2

  • ¾ cups x parboiled brown rice
  • 2 cups x boiling water (for the brown rice)
  • 2 tbsp x shredded coconut
  • 250g x lamb steak
  • ½ x onion – peel & chop finely
  • 1 x garlic – peel, grate finely & chop
  • 10g x ginger – peel & chop finely
  • 2 tbsp x Brenda’s Curry paste
  • 2 x tomatoes – cut into cubes (1cm)
  • ¼ cup x water (for the lamb curry)
  • 100g x Swiss chard – slice into ribbons (2cm)
  • 1 tbsp x dhania chutney
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • butter (from your pantry)

Ingredients to serve 4

  • 1½ cups x parboiled brown rice
  • 4 cups x boiling water (for the brown rice)
  • 4 tbsp x shredded coconut
  • 500g x lamb steak
  • 1 x onion – peel & chop finely
  • 2 x garlic – peel, grate finely & chop
  • 20g x ginger – peel & chop finely
  • 4 tbsp x Brenda’s Curry paste
  • 4 x tomatoes – cut into cubes (1cm)
  • ½ cup x water (for the lamb curry)
  • 200g x Swiss chard – slice into ribbons (2cm)
  • 2 tbsp x dhania chutney
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • butter (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Brown rice: Place a saucepan on a medium-high heat and pour in the boiling water (see quantity above for the brown rice) with a little salt. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Shredded coconut: Place a small dry pan on high heat and toast the shredded coconut for 2-3 minutes until golden (almost brown). Move and shake the pan, so they don’t burn.

Step 4

Lamb steak: Using a sharp knife, trim any excess fat off the lamb. Then cut the lamb steak into cubes (2cm) and season well with salt and pepper. Place a large frying pan on high heat and add a drizzle of olive oil and a knob of butter. When the pan is hot, add the lamb cubes and brown for 2-3 minutes. Remove from the pan and set aside, making sure to keep the juices.

Step 5

Lamb curry: In the same pan, add the onion with a little salt and turn the heat down to medium-high. Cook for 3 minutes until softened. Then add the ginger, garlic, Brenda’s Curry Paste and a splash of water and cook for 1 minute. Add the water (see quantity above for the lamb curry) and the tomatoes, then turn the heat up to high and cook for 5 minutes. Add the lamb and turn the heat back down to medium-high. Cook for 4-5 minutes until the lamb is cooked through. Add the Swiss chard and cook for another minute until wilted. If the sauce reduces too much, add another splash of water.

Step 6

Serve the lamb curry in a bowl with the rice, topped with dhania chutney and the shredded coconut.