Lamb Shoulder Korma & Garlic Greens
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Lamb Shoulder Korma & Garlic Greens

Lamb Shoulder Korma & Garlic Greens

with Rice, Yoghurt & Coriander

Indulge in culinary excellence with this dish that’s sure to dazzle! For tonight’s dinner, we’ve done the hard bit for you by slow-cooking this lamb shoulder to meltingly tender perfection. Shredded and stirred through a delicious korma sauce, we just know you’ll love this one!

Allergens:
Milk
Almond

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

Slow-Cooked Lamb Shoulder

3 clove

garlic

1 packet

basmati rice

1 bunch

baby broccoli

1 packet

green beans

½

lemon

½

Onion

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 sachet

Mild North Indian Spice Blend

1 packet

Mild Curry Paste

(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )

1 packet

coconut milk

½ bag

coriander

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.5 cup

water

1 tsp

brown sugar

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Nutrition Values

Energy (kJ)3653 kJ
Fat50.7 g
of which saturates29.3 g
Carbohydrate101.3 g
of which sugars20.3 g
Protein46.8 g
Sodium1390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Dish
Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked lamb shoulder in a baking dish. Pour liquid from packaging over lamb. • Cover tightly with foil and roast for 12 minutes. • Turn lamb, then cover with foil and roast until browned and heated through, a further 12-13 minutes.

2
2

• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

3
3

• While the rice is cooking, halve any thicker stalks of baby broccoli lengthways. Trim green beans. Zest lemon to get a pinch and slice into wedges. Finely chop onion (see ingredients). • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste.

4
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli and green beans until tender, 4-5 minutes. • Add the remaining garlic and cook, tossing, until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.

5
5

• When the lamb is done, shred with 2 forks in the baking dish. • Return the frying pan to medium-high heat with a drizzle of olive oil. Add onion and cook until tender, 3-5 minutes. • Add mild North Indian spice blend and cook until fragrant, 1 minute. • Reduce pan to medium heat, then add the lamb, mild curry paste, coconut milk, the brown sugar, a squeeze of lemon juice and a splash of water, and cook until thickened, 2-3 minutes.

6
6

• Divide rice between bowls. Top with lamb shoulder korma curry and garlic greens. • Dollop with lemon yoghurt. Tear over coriander (see ingredients). Serve with remaining lemon wedges. Enjoy!