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Bengal Lamb & Green Bean Curry with Baby Spinach, Buttery Rice & Yoghurt

Bengal Lamb & Green Bean Curry with Baby Spinach, Buttery Rice & Yoghurt

Bengal Lamb & Green Bean Curry with Baby Spinach, Buttery Rice & Yoghurt

Shortcut ingredients | <5 min prep | Quick assembly

Up to 180$ + Free Treats / Extras for Life

Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. Tonight, enjoy a creamy green bean curry with buttery rice and a perfectly spiced Bengal lamb, that will certainly excite your tastebuds!

Tags:

Naturally Gluten-Free

•Not Suitable for Coeliacs

Allergens:

Soy

•Milk

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.

Preparation Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked lamb shoulder

1 tin

coconut milk

1 bag

Trimmed Green Beans

1 packet

microwavable basmati rice

(Contains: Soy;)

1 bag

baby spinach leaves

½ packet

Bengal curry paste

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ cup

water

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3559 kJ

Fat54.8 g

of which saturates33.9 g

Carbohydrate54.4 g

of which sugars10 g

Protein33.3 g

Sodium1552 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked lamb shoulder (including the packaging liquid!) in a baking dish. Separate any large lamb pieces. • Stir in Bengal curry paste (see ingredients), coconut milk, the brown sugar and the water. • Cover with foil, then roast for 20 minutes.

2

• Remove baking dish from oven. Uncover, then turn lamb over. • Add trimmed green beans to the baking dish. Stir to combine. Return to the oven to roast, until browned and heated through, 12-15 minutes. • When lamb has 5 minutes remaining, microwave basmati rice until steaming, 2-3 minutes. Stir through the butter

3

• Using two forks, shred lamb in the baking dish. Stir through baby spinach leaves. • Divide Bengal lamb and green bean curry and the buttery rice between plates or bowls. • Serve with a dollop of Greek-style yoghurt.

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