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A mild, creamy and fragrant curry of tender lamb and chickpeas, gently simmered with garam masala, cumin, cinnamon and a touch of coconut, then finished with Greek yoghurt for a silky sauce. Mushrooms and green beans cook in the same pot, making this a comforting family favourite. Lean lamb, chickpeas and yoghurt make it high in protein, and the vegetables, chickpeas and brown rice add plenty of fibre.
1.
Heat the oil in the saucepan over a high heat. Sear the lamb strips in 2 batches until browned but still pink inside (1–2 minutes per batch). Transfer to a plate.
2.
Turn the heat to medium. Cook the onion until soft (4 minutes), then stir in the garlic, ginger and green chilli for 1 minute. Add all the spices and cook for 1 minute.
3.
Add the coconut milk, chickpeas, mushrooms, green beans and 200ml water. Cover and simmer until the green beans are tender (8 minutes).
4.
Meanwhile, heat the rice pouches following the pack instructions.
5.
Mix the yoghurt and cornflour until smooth. Turn the heat to low and stir the yoghurt into the curry.
6.
Return the lamb and any juices, and heat gently until the sauce has thickened and the lamb is hot (2–3 minutes), without boiling. Season with the salt.
7.
Serve with the rice.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat gently until piping hot all the way through, without boiling. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Lower carb: Skip the rice and serve with extra green beans or a salad. Chicken korma: Use 400g skinless chicken breast, diced, instead of lamb, and simmer for 20 minutes in step 4.
Cost-saving tips
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