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Fragrant Lamb Shank Korma

Fragrant Lamb Shank Korma

with Mustard Seed Beans and Fluffy Rice

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This Lamb Shank Korma with Beans & Rice is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:MustardCeleryPeanuts
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove

1 pack(s)

Green Beans

150 grams

Basmati Rice

1 pot(s)

Cardamom Pod

1 sachet

Korma Curry Paste

(ContainsMustard)

200 grams

Coconut Milk

2 unit(s)

Lamb Shank

(ContainsCelery)

1 bunch(es)

Coriander

1 pot(s)

Salted Peanuts

(ContainsPeanuts)

1 pot(s)

Black Mustard Seeds

Not included in your delivery

300 milliliter(s)

Water for Rice

1.5 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)4862 kJ
Energy (kcal)1162 kcal
Fat71.0 g
of which saturates34.0 g
Carbohydrate80 g
of which sugars11.0 g
Protein50 g
Salt2.52 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Grater
Knife
Saucepan
Bowl
Frying Pan
Fork
Instructionsarrow up iconarrow up icon
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1

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim the green beans.

2

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice and cardamom pods, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

3

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. When hot, add the onion and cook until softened, 5-6 mins, stir occasionally. Add the korma paste and half the garlic, stir and cook for 1 minute, then pour in the coconut milk and season with salt and pepper. Stir and bring to the boil, add the lamb shanks and all of the juices in the bag. Baste the lamb in the liquid using a large spoon and lower the heat to a simmer.

4

Simmer (uncovered), basting the lamb occasionally until the sauce reduces and has thickened, 15-20 mins. Increase the heat if the sauce isn't reducing. Meanwhile, finely chop the coriander (stalks and all) and roughly chop the peanuts. Pop the coriander and peanuts in a bowl and stir in the olive oil (see ingredients for amount). Season with pepper and stir together - pesto done!

5

Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the green beans and season with salt and pepper. Stir fry until the beans are slightly charred, 2-3 mins, then add the remaining garlic and mustard seeds. Stir fry for a minute, then add a splash of water. Cover the pan with a lid or some foil, steam fry until the beans are tender, 2-3 more mins. Remove from the heat.

6

Once the lamb is cooked, season the sauce to taste with salt and pepper. Remove the cardamom pods from the rice and fluff it up with a fork. Spoon the rice into one side of big bowls. Carefully place the lamb on the other side of the bowl and spoon the sauce around the lamb. Finish with the green beans and then spoon the pesto over the top. Enjoy!