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Lamb Shoulder Korma & Garlic Green Beans
Lamb Shoulder Korma & Garlic Green Beans

Lamb Shoulder Korma & Garlic Green Beans

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!

We’ve replaced the green beans in this recipe with baby broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:
Soja
Milk

The quantities provided above are averages only.

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

Total40 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1

Red Onion

1 sachet

Coriander

1 packet

Jasmine rice

1 packet

Mild Curry Paste

(Contains: Soja; )

1 packet

Green beans

300 g

Slow-Cooked Lamb Shoulder

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1

Baby Broccoli

2

Garlic

1

Lemon

1 packet

Coconut Milk

Nutrition Values

Calories586 kcal
Energy (kJ)2450 kJ
Fat37 g
of which saturates23.2 g
Carbohydrate50.7 g
of which sugars16.2 g
Dietary Fibre9.1 g
Protein39.7 g
Cholesterol101 mg
Sodium1970 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

Cooking Steps

Bake the lamb
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.

Cook the garlic rice
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 jasmine 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 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

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

Get prepped
3

• While the rice is cooking, trim baby broccoli. 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.

Cook the veggies
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 5-6 minutes. • Add the remaining garlic and cook, tossing, until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.

Make the curry
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.

Serve up
6

• Divide rice between bowls. Top with lamb shoulder korma and garlic greens. • Dollop with lemon yoghurt and tear over coriander. Serve with any remaining lemon wedges. Enjoy!

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