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Prep Time
25 min
Cuisine
Asian
This comforting lamb curry combines tangy tamarind, fragrant cardamom and creamy coconut. Packed with green beans, you'll serve it over basmati rice and top with crispy onions.
Prep Time
25 min
Cuisine
Asian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 929 kJ 222 kcal |
3435 kJ 822 kcal |
Fat of which saturates |
11.5 g 7 g |
42.6 g 25.8 g |
Carbohydrate of which sugars |
18.8 g 3 g |
69.6 g 11.1 g |
Fibre | 3.3 g | 12.4 g |
Protein | 9.9 g | 36.7 g |
Salt | 0.43 g | 1.61 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
While the rice is cooking, boil a kettle
Peel and finely slice the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the sliced onion and cook for 4-5 min or until beginning to soften
Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
Break the cardamom pods open with the side of a knife, discarding the outer green pods
Add the lamb mince and cook for 4 min or until browned all over, breaking it up with a wooden spoon as you go
Remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the chopped coconut cream, beef stock mix, tamarind paste and a generous pinch of sugar in 250ml [500ml] boiled water – this is your coconut stock
Cut the green beans in half
Once the lamb mince has browned, add the chopped garlic, ginger and cardamom and cook for 1 min or until fragrant
Add the ground turmeric, ground coriander and ground cumin with a very generous grind of black pepper and cook for 1 min further
Add the green beans to the pan with the coconut stock and bring to the boil over a high heat
Cook for 5-6 min or until most of the liquid has evaporated and the lamb is coated in a thick sauce – this is your Indonesian-style lamb curry
Serve the Indonesian-style lamb curry with the cooked basmati rice to the side
Garnish with the crispy onions
Enjoy!