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Shemin's Mild Indian Curry Paste

A gently spiced curry paste made using our family recipe and carefully balanced spices. Warm, aromatic and full of flavour without heat, allowing the natural spices to shine. Perfect for comforting homemade curries the whole family can enjoy.

(38)

Mild

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£4.75

Gluten free Dairy free

(66)

Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

800g lean lamb mince (can use beef mince if you prefer)
2 tbsp olive oil
2 medium red onions, sliced
100g Shemin’s Indian Curry Paste (mild, medium or hot)
350ml tomato passata
100ml water

For the quinoa crumble

240g uncooked quinoa
500ml water
2 tbsp olive oil
200g feta, crumbled
zest 1 lemon
handful fresh mint, chopped
handful fresh parsley, chopped
pomegranate seeds

How to make Middle Eastern Style Lamb Quinoa

Heat the oven to 190°C / Gas Mark 5.
Fry the mince without oil in a non-stick frying pan, breaking it up as it browns. Transfer to a colander, set over a bowl to drain.
Wipe the pan with kitchen paper and add 2 tbsp olive oil. Cook the onions over a low heat for 10 minutes or until softened.
Add Shemin’s Indian Curry Paste with a splash of water and cook on a low heat for 2 minutes.
Return the mince to the pan (discard the drained juices) and pour in the passata and 100ml water. Simmer on a medium to low heat for about 20 minutes, lid off, stirring occasionally, until the mixture is thick and saucy. Taste and season.
Meanwhile cook your quinoa by adding it to the pan with 500ml cold water and bring to the boil. When boiling, put the lid on and simmer until the water has evaporated. Alternatively cook according to the pack instructions.
When ready, fluff up with a fork and stir in the olive oil, feta, lemon zest and most of the herbs (save some for the garnish). Taste and season.
Pour the lamb mixture into an ovenproof dish and spoon over the quinoa crumble. Cook for 20-25 minutes until the topping is golden and the sauce is bubbling.
Remove from the oven and scatter over the top the remaining herbs and pomegranate seeds. Serve with vegetables.

Tips

Tips:

If you have some wine open (red or white), add a glug to the pan in step 5.
If you’re not keen on lamb mince, you can use beef mince instead
For a vegetarian version, you can use a mincemeat substitute like Quorn.

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Middle Eastern Style Lamb Quinoa

Serves

The star of the show

Shemin's Mild Indian Curry Paste

(38)

Mild

(66)

Medium

Shemin’s Indian Curry Paste

Ingredients

How to make Middle Eastern Style Lamb Quinoa

Tips

Pair it with

(38)

(66)

(31)

(11)

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Middle Eastern Style Lamb Quinoa

Serves

The star of the show

Shemin's Mild Indian Curry Paste

(38)

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(66)

Medium

Shemin’s Indian Curry Paste

Ingredients

How to make Middle Eastern Style Lamb Quinoa

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Pair it with

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Shemin's Mild Indian Curry Paste

(66)

Medium

Shemin's Medium Indian Curry Paste

(31)

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Shemin's Hot Indian Curry Paste

(11)

Chilli Free

Shemin's Chilli Free Curry Paste

Join Shemin’s RECIPE Club

Get a free recipe ebook

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Succulent lamb, tender aubergine, creamy coconut milk and our aromatic curry paste makes this a delicious and super-tasty Indian curry. Very easy to make and so much healthier and tastier ...

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