HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBengal Lamb & Baby Broccoli Curry With Baby Spinach, Buttery Rice & Yoghurt
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Bengal Lamb & Baby Broccoli Curry with Baby Spinach, Buttery Rice & Yoghurt

Bengal Lamb & Baby Broccoli Curry with Baby Spinach, Buttery Rice & Yoghurt

Shortcut ingredients | <5 min prep | Quick assembly

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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-FreeNot Suitable for Coeliacs
Allergens:SoyMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

slow-cooked lamb shoulder

1 tin

coconut milk

1 bunch

baby broccoli

1 packet

microwavable basmati rice

(ContainsSoy)

1 bag

baby spinach leaves

½ packet

Bengal curry paste

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

20 g

butter

(ContainsMilk)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3480 kJ
Fat54.1 g
of which saturates33.8 g
Carbohydrate52.2 g
of which sugars8.9 g
Protein32.7 g
Sodium1028 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 240°C/220°C fan-forced. Place slow-cooked lamb shoulder in a baking dish (with packet juices!) (for a 4-person portion, separate the lamb into its two pieces!). • Stir in Bengal curry paste (see ingredients), coconut milk and the brown sugar. Cover with foil, then roast for 20 minutes. • Meanwhile, trim baby broccoli.

2

• Remove baking dish from oven. Uncover, then turn over lamb and add baby broccoli to the dish. Stir to combine. • Roast, uncovered, until browned and heated through, a further 12-15 minutes. • When lamb has 5 minutes remaining, microwave rice until steaming, 2-3 minutes. • Stir through the butter.

TIP: If the lamb has a fat layer, turn the fat-side up after removing the foil.

3

• Using two forks, shred lamb in the baking dish. Stir through baby spinach leaves until wilted. Season to taste. • Divide Bengal lamb shoulder and baby broccoli curry between bowls. • Serve with buttery rice and Greek-style yoghurt. Enjoy!