Sri Lankan-Style Lamb & Veggie Curry
with Garlic Rice & Roasted Hazelnuts
- Milk
- Tree Nuts
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
This dish comes with a big juicy warning - it’s too delicious to refuse. Be lured to the table when you catch the scent of the Sri Lankan-spiced lamb and veggies, tossed in a tomato-based creamy curry. Look out, that bite of garlic rice, teaming with curry will unleash the tastiest dinner and you’ll be running back for seconds in no time.
Ingredients
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
basmati rice
1 bag
baby spinach leaves
1
leek
1 packet
roasted hazelnuts
(Contains: Tree Nuts)
1 packet
lamb mince
1 packet
ginger paste
1 packet
tomato paste
1 packet
coconut milk
1 sachet
beef-style stock powder
1 sachet
Sri Lankan spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water (for the rice)
⅓ cup
water (for the curry)
Nutrition
You will need
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• Meanwhile, roughly chop baby spinach leaves. Thinly slice leek.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby spinach leaves and leek, stirring, until softened, 5-6 minutes. Transfer to a bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Sri Lankan spice blend, ginger paste and tomato paste and cook until fragrant, 1 minute. • Reduce heat to medium, then stir through the veggies, water (for the curry), coconut milk and beef-style stock powder until combined and heated through, 1-2 minutes. Season with salt and pepper.
• Divide garlic rice between bowls and top with Sri Lankan lamb and veggie curry. • Garnish with roasted hazelnuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Delicious curry with lovely flavours; some found it not sweet enough, while others enjoyed the taste combinations.
- Ease of prep: Quick and simple to prepare, making it a popular choice for an easy weeknight meal.
- Suggestions: Consider adding a chilli for extra heat; reduce oil when cooking the mince to avoid an overly fatty result.
- Portions: Several reviewers praised the generous serving sizes, finding the meal filling and satisfying.
- Texture: Some preferred a chunkier meat texture; consider using beef strips or diced beef instead of mince.
