Seared Lamb Rump & Bengal Coconut Sauce
with Spiced Veggies & Cucumber Raita
It's roast lamb, but not as you know it! We're using our mild, yet flavourful Bengal curry paste to lift succulent lamb rump to new heights. A classy side of roasted spiced potatoes and cauliflower with flaked almonds is all that's needed to create a meal fit for a maharajah!
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
Ingredients
1 packet
lamb rump
½ unit
onion
2 unit
potatoes
1 portion
cauliflower
½ unit
Fresh Chilli
1 bag
baby spinach leaves
1 tub
Bengal Curry Paste
1 sachet
Mild North Indian Spice Blend
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½ unit
cucumber
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 tin
coconut milk
1 bunch
mint
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
¼ cup
water
¼ tsp
salt
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb rump fat in a 1cm criss-cross pattern. Place the lamb, fat-side down, in a medium frying pan (no need for oil). Place the pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is rendering, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving. Cut the potato (unpeeled) into 2cm chunks. Cut the cauliflower into small florets. Thinly slice the long green chilli (see ingredients list), if using. Roughly chop the baby spinach leaves. Pick and thinly slice the mint leaves.
In a medium bowl, combine the Bengal curry paste and the seared lamb. Toss to coat. Transfer the lamb, fat-side up, to an oven tray lined with baking paper, reserving the bowl with any leftover curry paste (this will go into your sauce). Roast for 15-20 minutes for medium or until cooked to your liking. Remove the lamb from the oven, cover with foil and set aside to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
While the lamb is roasting, place the potato, cauliflower, mild North Indian spice blend, the salt and a drizzle of olive oil on a second oven tray lined with baking paper. Toss to coat, then roast until golden and tender, 20-25 minutes. In the last 5 minutes of cook time, sprinkle the flaked almonds over the veggies and roast until golden and toasted, 3-5 minutes. While the veggies are roasting, grate the cucumber (see ingredients list). In a small bowl, combine the Greek yoghurt, cucumber and a pinch of salt and pepper. Set aside.
When the lamb has 5 minutes resting time remaining, return the frying pan to a medium-high heat and discard any excess fat in the pan. Add the 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 the lamb resting juices and season to taste with salt and pepper.
Toss the baby spinach with the roasted veggies. Drain the pickled onion. Thinly slice the lamb. Divide the lamb and spiced veggies between plates. Top the veggies with the pickled onion, chilli (if using), mint and cucumber raita. Spoon the Bengal coconut sauce over the lamb to serve.
