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 current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 packet
slow-cooked lamb shoulder
2
potato
1
carrot
1
onion
3 clove
garlic
1 bag
green beans
1 leaves
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
mixed leaves
2
naan bread
(Contains Gluten, Wheat, Milk; May be present: Sesame, Soy. )
1 sachet
Mumbai spice blend
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 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 oven. Uncover, then turn over the lamb. Roast until browned and heated through, 10-12 minutes. Meanwhile, cut potato and carrot into bite-sized 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 onion. Finely chop 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 to pickling liquid. Add enough water to just cover the onion, then 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 stir to combine.
In a medium saucepan, add the water and bring to the boil. Add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat. Keep covered until 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 remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook green beans and remaining onion until tender, 3-5 minutes. Add curry leaves, ginger paste, mild curry paste, Mumbai spice blend and remaining garlic. Cook until fragrant, 1-2 minutes. Stir in coconut milk and chicken-style stock powder. Simmer until slightly reduced, 2-3 minutes. Add mixed leaves and cook until wilted, 1 minute. Season to taste.
While the sauce is cooking, brush naan bread with the garlic butter. Place directly on an oven wire rack. Bake until golden, 3-5 minutes.
Drain pickled onion. Using two forks, shred roasted lamb shoulder directly in the baking dish. To the dish with the lamb, stir in roast veggies and curry sauce. Bring Indian-style roast lamb and veggie curry, garlic naan and pickled onion to the table. Serve with rice.