Bombay Spiced Lamb & Rice Recipe | Abel & Cole
Bombay Spiced Lamb & Rice
Clock Image
Prep: 10 mins
Cook: 40 mins
Our organic diced lamb gets a taste of old Bombay, bubbled into a fragrant curry with a warming blend of spices, tender earthy spinach, garlic and fresh ginger, served spooned over warm, nutty basmati rice.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
639 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 2 vine tomatoes
  • 2 garlic cloves
  • A thumb of ginger
  • 1 heaped tbsp Bombay spice blend
  • 1 tbsp black mustard seeds
  • 6 dried curry leaves
  • 250g diced lamb
  • 150g white basmati rice
  • 100g baby leaf spinach
From your kitchen
  • 1 tbsp olive, sunflower or coconut oil
  • Sea salt
  • Freshly ground pepper
  • 600ml boiling water
You'll need
  • Medium-sized pan with a lid
  • Baking tray (optional)
  • Small pan with a lid
  • Measuring jug
Step by step this way
  • 1.

    Fill your kettle and boil it. Peel and finely chop the onion. Dice the tomatoes. Warm a medium-sized pan over a medium heat for 2 mins, then add 1 tbsp oil and the chopped veg. Season with a pinch of salt and pepper. Fry, stirring often, for 5 mins till the veg are glossy and starting to soften.

  • 2.

    While the veg fry, peel and crush or grate the garlic. Peel and grate the ginger. Stir them into the veg with 1 heaped tbsp Bombay spice blend, 1 tbsp black onion seeds and curry leaves. Cook and stir for 1 min.

  • 3.

    Add the diced lamb to the pan and stir to mix, then pour in 300ml boiling water. Stir to mix well, pop on a lid (or use a baking tray if you don’t have a lid) and bring to the boil. Turn the heat down and simmer for 30 mins till the lamb is tender when pressed with a fork.

  • 4.

    When the lamb is 15 mins away from being r eady, tip the rice into a sieve and rinse it under cold water. Tip into a small pan, add a pinch of salt and pour in 300ml boiling water. Cover and bring to the boil, then turn the heat right down and very gently simmer for 8 mins till the rice has absorbed all the water. Take off the heat and leave in the pan, lid on, for 3-5 mins to steam the rice and finish cooking it.

  • 5.

    Fold the spinach into the curry to wilt it. Taste and add a pinch of salt if you think it needs it.

  • 6.

    Fluff the rice with a fork and divide between a couple of warm plates. Top with the Bombay spiced lamb and serve.

This recipe is from