Savour melt-in-your-mouth tender lamb embraced by warm spices from NOMU Moroccan Rub and the tangy richness of tomato paste & cooked chopped tomato. Dotted with silky onion, plump peas & nutty chickpeas, this dish can chase away any winter blues with its colour & flavour. Served with fresh coriander.
Serving guide
Choose your portion size.
BEGIN THE Butternut
Coat the Butternut in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread out the butternut on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
LIPSMACKING LAMB
Place a pot over high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side.
VEGGIE MEDLEY
Add the onion and fry until golden, 4-5 minutes (shifting occasionally). Add the NOMU rub and the tomato paste, and fry until fragrant, 1-2 minutes. Add the chopped tomato, and 200ml [400ml]|#7DA0D7 of water. Simmer until thickening and cooked through, 15-20 minutes. In the final 1-2 minutes, add the peas, Chickpeas, and the kale. Remove from the heat, add a sweetener (to taste), and season.
WHAT A GREAT PLATE
Plate up the roasted Butternut, top with the lamb stew, and garnish with the coriander.
BEGIN THE Butternut
Coat the Butternut in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread out the butternut on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
LIPSMACKING LAMB
Place a pot over high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side.
VEGGIE MEDLEY
Add the onion and fry until golden, 4-5 minutes (shifting occasionally). Add the NOMU rub and the tomato paste, and fry until fragrant, 1-2 minutes. Add the chopped tomato, and 200ml [400ml]|#7DA0D7 of water. Simmer until thickening and cooked through, 15-20 minutes. In the final 1-2 minutes, add the peas, Chickpeas, and the kale. Remove from the heat, add a sweetener (to taste), and season.
WHAT A GREAT PLATE
Plate up the roasted Butternut, top with the lamb stew, and garnish with the coriander.
BEGIN THE Butternut
Coat the Butternut in oil and season. Air fry at 200°C until crispy, 25-30 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread out the butternut on a roasting tray. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
LIPSMACKING LAMB
Place a pot over high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side.
VEGGIE MEDLEY
Add the onion and fry until golden, 6-7 minutes (shifting occasionally). Add the NOMU rub and the tomato paste, and fry until fragrant, 1-2 minutes. Add the chopped tomato, and 600ml [800ml]|#7DA0D7 of water. Simmer until thickening and cooked through, 25-30 minutes. In the final 2-3 minutes, add the peas, Chickpeas, and the kale. Remove from the heat, add a sweetener (to taste), and season.
WHAT A GREAT PLATE
Plate up the roasted Butternut, top with the lamb stew, and garnish with the coriander.
BEGIN THE Butternut
Coat the Butternut in oil and season. Air fry at 200°C until crispy, 25-30 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread out the butternut on a roasting tray. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
LIPSMACKING LAMB
Place a pot over high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side.
VEGGIE MEDLEY
Add the onion and fry until golden, 6-7 minutes (shifting occasionally). Add the NOMU rub and the tomato paste, and fry until fragrant, 1-2 minutes. Add the chopped tomato, and 600ml [800ml]|#7DA0D7 of water. Simmer until thickening and cooked through, 25-30 minutes. In the final 2-3 minutes, add the peas, Chickpeas, and the kale. Remove from the heat, add a sweetener (to taste), and season.
WHAT A GREAT PLATE
Plate up the roasted Butternut, top with the lamb stew, and garnish with the coriander.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R145.77
for 4 servings · R36.44 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Kale needs 160 gKale Min 350 g 350 g at R35.99 · 46% of packR16.45
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 27% of packR13.33
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Tomato Paste needs 80 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Free-range Lamb Chunks needs 600 gFree Range Lamb Bones Avg 1 kg 1 kg at R79.99 · 60% of packR47.99
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
Shopping
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Frequently Asked Questions
What is the preparation time for Fragrant Moroccan Lamb Stew?
The preparation time for Fragrant Moroccan Lamb Stew with roasted butternut is between 25 and 45 minutes.
What is the total time required to make Fragrant Moroccan Lamb Stew with roasted butternut?
The total time required to make Fragrant Moroccan Lamb Stew with roasted butternut is between 45 and 65 minutes.
How many servings does Fragrant Moroccan Lamb Stew provide?
4 servings
What are the main ingredients in Fragrant Moroccan Lamb Stew?
Butternut, Chickpeas, Cooked Chopped Tomato, Free-range Lamb Chunks, Fresh Coriander, Kale, NOMU Moroccan Rub, Onion, Onions, Peas, Tomato Paste
What is the nutritional information of Fragrant Moroccan Lamb Stew?
Calories: 806, Carbs: 78 grams, Fat: grams, Protein: 42.5 grams, Sugar: 25.4 grams, Salt: 998 grams
How do I prepare Fragrant Moroccan Lamb Stew?
WHAT A GREAT PLATE: Plate up the roasted butternut, top with the lamb stew, and garnish with the coriander. VEGGIE MEDLEY: Add the onion and fry until golden, 4-5 minutes (shifting occasionally). Add the NOMU rub and the tomato paste, and fry until fragrant, 1-2 minutes. Add the chopped tomato, and 200ml [400ml]|#7DA0D7 of water. Simmer until thickening and cooked through, 15-20 minutes. In the final 1-2 minutes, add the peas, chickpeas, and the kale. Remove from the heat, add a sweetener (to taste), and season. LIPSMACKING LAMB: Place a pot over high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side. BEGIN THE BUTTERNUT: Coat the butternut in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread out the butternut on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Fragrant Moroccan Lamb Stew?
Butternut, Chickpeas, Cooked Chopped Tomato, Free-range Lamb Chunks, Fresh Coriander, Kale, NOMU Moroccan Rub, Onion, Onions, Peas, Tomato Paste
How many calories does Fragrant Moroccan Lamb Stew have?
806 calories
How much fat content does Fragrant Moroccan Lamb Stew have?
grams