Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
1 tbsp sunflower oil
330g essential Waitrose British Diced Lamb Shoulder
1 onion, thinly sliced
225g essential Waitrose Basmati Rice
¼g ground turmeric
2 tbsp Patak’s Korma Spice Paste
350g Waitrose Diced Butternut & Sweet Potato
500ml hot lamb stock
75g dried apricots, diced
2 tbsp flaked almonds
2 tbsp coriander
1 Patak’s Plain Mini Pappadums, to serve
Method
Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large, flameproof casserole and cook the lamb and onion for 5 minutes until browned. Stir in the rice and turmeric and cook for 30 seconds, then add the curry paste, butternut squash, sweet potato, stock and apricots.
Cover the dish and bake for 30–35 minutes until the rice is tender and the stock absorbed.
Meanwhile, sprinkle the almonds into a frying pan and toast for 2–3 minutes until lightly browned. Fluff up the rice with a fork and scatter over the almonds and coriander. Serve with pappadums on the side.
Cook’s tip
Add a handful of baby spinach and stir in before serving for an extra veggie boost.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,684kJ/ 640kcals
Fat
27.8g
Saturated Fat
9g
Carbohydrates
69.1g
Sugars
15.1g
Fibre
5.2g
Protein
28.3g
Salt
0.6g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot