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
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1 bag of crispy onions (15g)<span class="strong">†</span>
50g solid coconut cream
1 tsp turmeric
beef stock mix sachet (11g)
160g trimmed fine green beans
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 tsp ground cumin
ground cumin
1 tsp ground coriander
ground coriander
250g British lamb mince
lamb (100%)
130g basmati rice
basmati rice (100%)
cardamom pods
cardamom pod
1 tamarind paste sachet (15g)
light brown soft sugar, tamarind concentrate, ginger puree, garlic puree, water, green jalapeno chilli puree,orange juice concentrate, cornflour, salt, citric acid, potassium sorbate
1 bag of crispy onions (15g)
onion (76%), rspo sustainable palm oil, wheat flour (gluten), salt
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
Add the lamb mince and cook for 4 min or until browned all over, breaking it up with a wooden spoon as you go
5
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
6
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
7
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
8
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