Curried lamb & peas with tomato & onion salad

Curried lamb & peas with tomato & onion salad

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(2 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4
Tuck into an authentic homemade lamb curry that's on the table in just 35 minutes

Nutrition and extra info

  • Freeze curry only

Nutrition: per serving

  • kcal520
  • fat22g
  • saturates9g
  • carbs53g
  • sugars7g
  • fibre5g
  • protein32g
  • salt0.94g


  • 3 tbsp curry paste (we used balti curry paste)
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 500g pack lamb mince



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 200g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • small bunch coriander, chopped
  • 200g basmati rice
  • 1 red onion, finely chopped
  • 250g pack cherry tomatoes, halved


  1. Heat the curry paste in a large frying pan until it is fragrant. Add the onion, garlic and lamb, then cook for 15 mins until the mince is really broken down and the onions are soft. Add the frozen peas and some seasoning, cook for 2 mins more, then scatter over half the coriander.

  2. Meanwhile, cook the rice following pack instructions.

  3. Make the salad by mixing the remaining coriander with the red onion and tomatoes. Add some seasoning, then serve with the curried lamb & peas and rice.

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Comments, questions and tips

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29th Aug, 2011
I only made the lamb but it was simple but tasty. I also used a little water just to loosen it up and served with naan.
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