Pulled Lamb Massaman Curry with Crispy Naan
Ready in 20 minutes
• Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, March 24, 2019.
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, March 24, 2019.
Ingredients
Curry
- 1 pack diced pumpkin
- 1 pack pulled lamb
- 1 pack massaman sauce
- ¾ cup hot water
- 1 pack green beans, cut in half
- 1 baby bok choy, roughly chopped
- Juice of ½ lemon
To Serve
- Naan bread
- Peanuts
- Coriander
From the Pantry
- Oil
- Salt & Pepper
- Soy Sauce
Steps
-
Roast pumpkin Toss pumpkin on a lined oven tray with a drizzle of oil. Season and roast for 14 minutes, until tender.
-
Meanwhile, prep beans & bok choy & make curry Place lamb, massaman sauce and hot water in a pot on medium heat and bring to a simmer. Once simmering add beans and bok choy and cook for 3 more minutes, until veggies are tender. Season to taste with soy sauce and stir through lemon juice.
-
Heat naan Carefully place naan in a single layer directly on oven rack (below pumpkin) and toast for 1-2 minutes, until crispy.
-
To finish, stir roast pumpkin through curry and serve with naan. Top with peanuts and coriander.