Indian-Style Roast Lamb & Veggie Curry
with Garlic Naan, Pickled Onion & Rice
Slow-cooked lamb shoulder is the star of the show in this creamy, coconutty curry, complete with sweet and hearty roast veg. Serve with fluffy basmatic rice to soak up the golden goodness, plus some oven-baked naan for scooping!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
carrot
1
red onion
3 clove
garlic
1 bag
green beans
1 bunch
curry leaves
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
ginger paste
1 packet
mild curry paste
1 tin
coconut milk
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
1 packet
slow-cooked lamb shoulder
1 sachet
Mumbai spice blend
2
naan bread
(Contains Gluten, Wheat, Milk; May be present: Sesame, Soy. )
Not included in your delivery
olive oil
¼ cup
white wine vinegar
20 g
butter
(Contains Milk;)
1.5 cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. In a medium baking dish, place the slow-cooked lamb shoulder, pouring over the liquid from the packaging (for a 4-person portion, separate the lamb into its two pieces!). Cover with foil, then roast for 25 minutes. Remove from the oven. Uncover, then turn over the lamb. Roast until browned and heated through, 10-12 minutes. Meanwhile, cut the potato and carrot into bitesized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
TIP: If the lamb has a fat layer, turn the fat-side up after removing the foil.
While the lamb is roasting, thinly slice the red onion. Finely chop the garlic. Trim the green beans and slice into thirds. Pick the curry leaves. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch 1/2 the sliced onion in your hands, then add it to the pickling liquid. Add enough water to just cover the onion and set aside. In a second small and heatproof bowl, microwave the butter and 1/2 the garlic in 10 second bursts, until melted and fragrant. Season, then mash to combine.
In a medium saucepan, add the water and bring to the boil. Add the basmati rice. Stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
When the lamb has 10 minutes cook time remaining, heat a large frying pan with a drizzle of olive oil over a medium-high heat. Cook the green beans and remaining onion until tender, 3-5 minutes. Add the curry leaves, ginger paste, mild curry paste, Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes. Stir in the coconut milk and chicken-style stock powder. Simmer until slightly reduced, 2-3 minutes. Add the baby spinach leaves and cook until wilted, 1 minute. Season to taste.
While the sauce is cooking, brush the naan bread with the garlic butter. Place directly on an oven wire rack. Bake until golden, 3-5 minutes.
Drain the pickled onion. Using two forks, shred the roasted lamb shoulder directly in the baking dish. To the dish with the lamb, stir in the roast veggies and curry sauce. Bring the Indian-style roast lamb and veggie curry, garlic naan, and pickled onion to the table. Serve with the rice.