Bengal Lamb & Baby Broccoli Curry with Baby Spinach, Buttery Rice & Yoghurt
Shortcut ingredients | <5 min prep | Quick assembly- Soy
- Milk
- May contain traces of allergens
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!
Ingredients
1 packet
slow-cooked lamb shoulder
1 tin
coconut milk
1 bunch
baby broccoli
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
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• 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.
• 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.
• 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!
