Lamb Shoulder Korma & Garlic Greens

• 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!

• While the rice is cooking, chop broccoli
(including stalk!) into small florets. 
• Trim green beans. 
• Zest lemon to get a pinch, then slice into 
wedges. 
• Finely chop onion (see ingredients).
• In a small bowl, combine Greek-style yoghurt
and lemon zest. Season to taste. 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook broccoli and 
green beans, tossing, 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. 

• 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 shredded
lamb, Bengal curry paste, coconut milk, the 
brown sugar, a squeeze of lemon juice and a 
splash of water and cook until thickened,
2-3 minutes.