Indian-Style Roast Lamb & Roast Veggie Curry
with Garlic Flatbreads, Pickled Onion & Rice
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
Potato
1
Red Onion
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Mild Curry Paste
3
Garlic
1 packet
Baby Spinach Leaves
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 sachet
Mumbai Spice Blend
400 g
Butterflied Lamb
1 packet
Basmati Rice
(May be present: Soy, Gluten, Wheat.)
1 packet
Ginger Paste
1 packet
Coconut Milk
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Season butterflied lamb leg on both sides. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook the lamb until browned, 2 minutes each side. • 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. • Transfer lamb to a second lined oven tray. Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 5 minutes. TIP: The lamb will keep cooking as it rests! TIP: If the lamb has a fat layer, turn the fat-side up after removing the foil.
• While the lamb and veggies are roasting, thinly slice red onion. Finely chop garlic.
• 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 mash 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 remaining onion until tender, 3-5 minutes. Add 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 baby spinach leaves and cook until wilted, 1 minute. Season to taste.
• While the sauce is cooking, brush mini flour tortillas with the garlic butter. Place directly on an oven wire rack. Bake until golden, 3-5 minutes.
• Drain pickled onion. Slice lamb leg. • To pan with the curry sauce, stir in lamb and roast veggies. • Bring Indian-style roast lamb and veggie curry, garlic naan and pickled onion to the table. Serve with rice.
