[Perfection Fresh] Korma-Style Lamb & Zingy Qukes
with Spinach Rice- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
3
Baby Cucumber
250 g
Lamb Mince
1 packet
Mild Curry Paste
1 packet
Baby Spinach Leaves
1 sachet
Mumbai Spice Blend
1 packet
Coconut Milk
1
Carrot
Cooking Steps
• Boil kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to saucepan. Stir in the butter and baby spinach leaves until well combined. Season to taste.
• Meanwhile, thinly slice carrot into half-moons. Roughly chop Quke. • In a small bowl, combine Quke, drizzle of white wine vinegar and olive oil. Season to taste and set aside.
• Heat a large frying pan over high heat. • Cook lamb mince (no need for oil!), carrot and Mumbai spice blend, breaking up with a spoon, until just browned, 3-4 minutes. • Add mild curry paste and cook, until fragrant, 1 minute. Stir in coconut milk, the brown sugar and a splash of water, until heated through, 1-2 minutes.
• Divide spinach rice between bowls. Top with korma-style lamb and zingy Qukes. Enjoy!
