Bengal Lamb & Green Bean Curry with Baby Spinach, Buttery Rice & Yoghurt
Shortcut ingredients | <5 min prep | Quick assembly
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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;)
Utensils
Cooking Steps
• 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.
• 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
• 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.
