Spiced Lamb Keema Aloo & Instant Rice
with Baby Spinach & Yoghurt
Calories
:
738 kcalProtein
:
42.2g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Soy
- Milk
Warm up your winter nights with this flavourful take on keema aloo, a traditional Indian dish where savoury lamb mince and tender potatoes are simmered together in a fragrant curry sauce. Infused with coconut milk and brown mustard seeds, this hearty meal is served over quick microwavable rice and a dollop of cooling yoghurt for the ultimate weeknight winner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Red Onion
2
Garlic
1
Tomato
2
Potato
1 sachet
Brown Mustard Seeds
250 g
Lamb Mince
1 packet
Mild Curry Paste
(Contains: Soy)
1 packet
Coconut Milk
1 packet
Baby Spinach Leaves
1 packet
Microwavable Basmati Rice
1 sachet
Coriander
1
Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Nutrition
Energy (kJ)3090 kJ
Calories738 kcal
Fat35.1 g
of which saturates19.9 g
Carbohydrate82.2 g
of which sugars12 g
Dietary Fibre12.8 g
Protein42.2 g
Sodium754 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
You will need
•Large Non-Stick Pan
Cooking Steps
1
- Finely chop onion and garlic. Roughly chop tomato.
- Cut potato into bite-sized chunks.
- Place potato on a large microwave-safe plate. Cover with a damp paper towel. Microwave potato on high, 5-6 minutes.
2
- Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, add brown mustard seeds.
- When seeds pop, add lamb mince and onion and cook until just browned, 3-4 minutes.
- In the last minute, add garlic and mild curry paste, and cook until fragrant.
3
- Reduce heat to medium, then add tomato, potato, coconut milk and the water. Stir to combine and simmer until potato is tender and sauce is slightly reduced, 3-4 minutes. Remove from heat, then stir through baby leaves until wilted. Season with salt and pepper.
- Meanwhile, microwave basmati rice until steaming, 2-3 minutes.
4
- Divide instant rice between bowls. Top with lamb keema aloo.
- Dollop over Greek-style yoghurt.
- Tear over coriander to serve. Enjoy!
