HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBengali Lamb & Coconut Sauce
Bengali Lamb & Coconut Sauce

Bengali Lamb & Coconut Sauce

with Spiced Veggies, Pickled Onion & Mint Yoghurt

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It's roast lamb, but not as you know it! We're using our mild, yet flavourful Bengal curry paste to lift succulent lamb shortloin to new heights. A classy side of spiced potato, parsnip and cauliflower with flaked almonds is all that's needed to create a meal fit for a maharajah!

Allergens:Tree NutsMilk

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Total Time50 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 portion


1 packet

lamb shortloin

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)



1 bag


1 box

coconut milk

1 bag

baby spinach leaves

1 packet

Bengal curry paste

1 sachet

mild North Indian spice blend

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

¼ cup

rice wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3143 kJ
Fat37.4 g
of which saturates22 g
Carbohydrate60.4 g
of which sugars27.2 g
Protein47.8 g
Sodium832 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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SPICY! The curry paste is hot, use less if you're sensitive to heat.

Preheat the oven to 220°C/200°C fan-forced. Cut the potato and parsnip into bite-sized chunks. Cut the cauliflower into small florets. In a medium bowl, combine the lamb shortloin, Bengal curry paste and a drizzle of olive oil.


Place the potato, parsnip, cauliflower and a drizzle of olive oil on a lined oven tray. Sprinkle with the mild North Indian spice blend, then season with salt and pepper and toss to coat. Spread out evenly, then roast until golden and tender, 25-30 minutes. In the last 5 minutes of cook time, sprinkle the flaked almonds over the veggies and roast until toasted, 3-5 minutes.


While the veggies are roasting, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add it to the pickling liquid with just enough water to cover the onion. Set aside.


Pick and roughly chop the mint leaves. In a small bowl, combine the Greek-style yoghurt and mint, then season.


Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes. Return the frying pan to a medium-high heat. Add any remaining Bengal curry paste from the bowl and cook, stirring, until fragrant, 1 minute. Add the coconut milk and simmer, stirring and scraping up the bits from the bottom of the pan, until thickened slightly, 2-3 minutes. Stir through any lamb resting juices and season to taste.


Toss the baby spinach leaves on the tray with the roasted veggies. Drain the pickled onion. Slice the Bengali lamb. Divide the lamb and spiced veggies between plates. Top the veggies with the pickled onion and mint yoghurt. Spoon the coconut sauce over the lamb to serve.