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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

Thanks to some shortcut ingredients, these mouth-watering curried lamb cutlets are on the table in just 15 minutes.

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
curried lamb cutlets


  • 12 Coles Australian Lamb Cutlets
  • 1/2 cup (150g) korma curry paste
  • 250g pkt microwavable basmati rice
  • 2 x 200g pkts Coles Kitchen Beetroot Slaw
  • 120g pkt Coles Australian Baby Spinach

Nutritional information

Per Serve: Energy: 1777kJ/425 Cals (20%), Protein: 26g (52%), Fat: 19g (27%), Sat Fat: 7g (29%), Carb: 35g (11%), Sugar: 6g (7%), Dietary Fibre: 7g (23%), Sodium: 850mg (43%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Brush lamb with 1/3 cup (100g) curry paste. Heat a barbecue grill or chargrill on medium-high. Spray lamb with olive oil spray. Season. Cook for 2-3 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest.

  2. Step 2

    Heat rice following packet directions. Transfer to a bowl. Combine remaining curry paste and 2 tbs boiling water in a small heatproof bowl. Pour half the curry paste mixture over rice. Stir in slaw.

  3. Step 3

    Divide the lamb, rice mixture and spinach among serving plates. Drizzle pan juices and remaining curry paste mixture over the lamb to serve.

Recipe tip

Clever storage:
 Leftover korma paste keeps in the fridge for up to 4 weeks. Use it to make our Korma Chicken and Capsicum Tray Bake – it’s another 5-ingredient winner.