A classic lamb stew flavoured with NOMU Indian Rub and loaded with aubergine, onion & garlic. Served with rustic carrot mash and sprinkled with fresh mint. Time to dive in!
Lush Lamb Stew & Carrot Mash
Lush Lamb Stew & Carrot Mash
with fresh mint & aubergine
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Aubergine
- Carrot
- Free-range Lamb Goulash
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- NOMU Indian Rub
- Onion
- Onions
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
- Butter (optional)
- Milk (optional)
ROAST AUBS
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened, shifting halfway.
GET MASHING
Boil the kettle. Place a pot over a medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain the carrots and return them to the pot. Stir in a knob of butter or coconut oil (optional), a splash of milk or water, and seasoning. Mash with a fork or potato masher until the desired consistency and warmed through.
SOMETHING’S STEWING
Pat the lamb dry with paper towel. Place a pot over a medium heat with a drizzle of oil. When hot, add the lamb and fry for 3-4 minutes until browned, shifting occasionally. Add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the rub and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 200ml of water. Leave to simmer for 8-10 minutes until slightly reduced, stirring occasionally.
FINISH IT OFF
When the aubergine is finished roasting and the stew has finished simmering, add the aubergine to the stew and mix until fully combined. Leave to simmer for 3-4 minutes until the sauce thickens. Season with a sweetener of choice, salt, and pepper.
DINNER IS READY
Plate up a helping of flavourful lamb stew. Sprinkle over the picked mint and serve with the carrot mash. Enjoy, Chef!
Aubergine - 250g
Carrot - 240g
Free-range Lamb Goulash - 150g
Onion - 1
NOMU Indian Rub - 5ml
Garlic Clove - 1
Tomato Passata - 100ml
Fresh Mint - 4g
ROAST AUBS
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened, shifting halfway.
GET MASHING
Boil the kettle. Place a pot over a medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain the carrots and return them to the pot. Stir in a knob of butter or coconut oil (optional), a splash of milk or water, and seasoning. Mash with a fork or potato masher until the desired consistency and warmed through.
SOMETHING’S STEWING
Pat the lamb dry with paper towel. Place a pot over a medium heat with a drizzle of oil. When hot, add the lamb and fry for 3-4 minutes until browned, shifting occasionally. Add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the rub and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 400ml of water. Leave to simmer for 10-12 minutes until slightly reduced, stirring occasionally.
FINISH IT OFF
When the aubergine is finished roasting and the stew has finished simmering, add the aubergine to the stew and mix until fully combined. Leave to simmer for 3-4 minutes until the sauce thickens. Season with a sweetener of choice, salt, and pepper.
DINNER IS READY
Plate up a helping of flavourful lamb stew. Sprinkle over the picked mint and serve with the carrot mash. Enjoy, Chef!
Aubergine - 500g
Carrot - 480g
Free-range Lamb Goulash - 300g
Onion - 1
NOMU Indian Rub - 10ml
Garlic Clove - 1
Tomato Passata - 200ml
Fresh Mint - 8g
ROAST AUBS
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until softened, shifting halfway.
GET MASHING
Boil the kettle. Place a pot over a medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain the carrots and return them to the pot. Stir in a knob of butter or coconut oil (optional), a splash of milk or water, and seasoning. Mash with a fork or potato masher until the desired consistency and warmed through.
SOMETHING’S STEWING
Pat the lamb dry with paper towel. Place a pot over a medium heat with a drizzle of oil. When hot, add the lamb and fry for 4-5 minutes until browned, shifting occasionally. Add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the rub and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 600ml of water. Leave to simmer for 12-15 minutes until slightly reduced, stirring occasionally.
FINISH IT OFF
When the aubergine is finished roasting and the stew has finished simmering, add the aubergine to the stew and mix until fully combined. Leave to simmer for 4-5 minutes until the sauce thickens. Season with a sweetener of choice, salt, and pepper.
DINNER IS READY
Plate up a helping of flavourful lamb stew. Sprinkle over the picked mint and serve with the carrot mash. Enjoy, Chef!
Aubergine - 750g
Carrot - 720g
Free-range Lamb Goulash - 450g
Onions - 2
NOMU Indian Rub - 15ml
Garlic Cloves - 2
Tomato Passata - 300ml
Fresh Mint - 12g
ROAST AUBS
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until softened, shifting halfway.
GET MASHING
Boil the kettle. Place a pot over a medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain the carrots and return them to the pot. Stir in a knob of butter or coconut oil (optional), a splash of milk or water, and seasoning. Mash with a fork or potato masher until the desired consistency and warmed through.
SOMETHING’S STEWING
Pat the lamb dry with paper towel. Place a pot over a medium heat with a drizzle of oil. When hot, add the lamb and fry for 4-5 minutes until browned, shifting occasionally. Add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the rub and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 800ml of water. Leave to simmer for 12-15 minutes until slightly reduced, stirring occasionally.
FINISH IT OFF
When the aubergine is finished roasting and the stew has finished simmering, add the aubergine to the stew and mix until fully combined. Leave to simmer for 4-5 minutes until the sauce thickens. Season with a sweetener of choice, salt, and pepper.
DINNER IS READY
Plate up a helping of flavourful lamb stew. Sprinkle over the picked mint and serve with the carrot mash. Enjoy, Chef!
Aubergine - 1kg
Carrot - 960g
Free-range Lamb Goulash - 600g
Onions - 2
NOMU Indian Rub - 20ml
Garlic Cloves - 2
Tomato Passata - 400ml
Fresh Mint - 15g
Woolies Products in this dish
