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Massaman Lamb Steaks

Massaman Lamb Steaks

with Matchstick Veg & Sesame Rice

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We love this recipe that’s like a fresh twist on one our favourite level 1 curries. Massaman can sometimes be creamy and heavy, but with these tasty marinated lamb steaks and a fresh zesty salad, you’ll feel as light as air.

Tags:Egg FreeHigh ProteinLactose freeNut Free
Allergens:CrustaceansSesameSoyGluten

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

2

lamb leg steaks

1 tub

massaman curry paste

(ContainsCrustaceans)

1 sachet

sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1

cucumber

1

carrot

1 bunch

spring onions

Not included in your delivery

3 cup

water

2 tbs

olive oil

1 tsp

sesame oil

(ContainsSesame)

1 tsp

rice wine vinegar

1 tsp

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3000 kJ
Fat29.3 g
of which saturates7.1 g
Carbohydrate70 g
of which sugars6 g
Dietary Fibre0 g
Protein41.7 g
Cholesterol0 mg
Sodium881 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Saucepan
Strainer
Bowl
Aluminum Foil
Pan
Plate
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, rinse the Jasmine rice well, and cut the cucumber, carrot, and spring onions into matchsticks.

2

Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain. Return the rice to the saucepan. Season with salt and pepper and set aside, covered.

3

In a medium bowl, toss the lamb leg steaks with the Massaman curry paste and half of the olive oil.

4

Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, stirring often, for 3-4 minutes, or until golden. Remove from the pan and set aside. Add half of the remaining olive oil to the pan and cook the lamb steaks for 2 minutes on each side for medium-rare. Transfer to a plate and cover with aluminium foil to rest. Slice into 1cm thick slices.

5

To make the salad, add the cucumber, carrot, spring onion, half of the sesame oil, the rice wine vinegar, the salt-reduced soy sauce and the remaining olive oil to a second medium bowl. Toss to combine.

6

When the rice is cooked, stir through the remaining sesame oil and the toasted sesame seeds.

7

To serve, divide the sesame rice, Massaman lamb and matchstick veg between bowls. Pour over any excess salad dressing. Enjoy!