This dish proves that with rich, balanced flavours, you don’t need a lot of ingredients to satisfy your taste buds. On a lightly toasted roti lies a luscious serving of browned lamb pieces, cooked in tangy tomato passata-based sauce with cubes of fried potatoes and a sprinkling of fresh parsley.
Lush Lamb & Roti
Lush Lamb & Roti
with fresh parsley, tomato passata & potato
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Free-range De-boned Lamb Leg Chunks
- Fresh Parsley
- NOMU Lamb Rub
- Onion
- Onions
- Potato
- Tomato Passata
- Whole Wheat Roti
- Whole Wheat Rotis
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
PUT YOUR CHEF’S HAT ON
Boil the kettle. Pat the lamb dry with paper towel. Place a pot over medium heat with a drizzle of oil. When hot, add the lamb and fry until browned, 3-4 minutes (shifting occasionally).
GET THE PREP DONE
While the lamb is browning, peel and roughly dice ½ the onion. Peel and cut the potato into small chunks. Rinse and roughly chop the parsley.
SIMMER YOUR DINNER
When the lamb is browned, add the diced onion, the potato pieces, and the rub to the lamb. Fry the onion until soft, 4-5 minutes until (shifting occasionally). Pour in the tomato passata and 100ml of boiling water. Simmer until the sauce has reduced and the potatoes are soft, 12-15 minutes. Season and add a sweetener of choice.
HERE COMES THE ROTI
Place a clean pan over medium heat. When hot, warm the roti until heated through and lightly toasted, 30-60 seconds per side.
QUICK AND DELICIOUS!
Pile up the saucy lamb. Sprinkle over the chopped parsley. Grab a toasted roti and scoop up the delicious lamb. Well done, Chef!
Free-range De-boned Lamb Leg Chunks - 160g
Onion - 1
Potato - 200g
Fresh Parsley - 4g
NOMU Lamb Rub - 10ml
Tomato Passata - 100ml
Whole Wheat Roti - 1
PUT YOUR CHEF’S HAT ON
Boil the kettle. Pat the lamb dry with paper towel. Place a pot over medium heat with a drizzle of oil. When hot, add the lamb and fry until browned, 4-5 minutes (shifting occasionally).
GET THE PREP DONE
While the lamb is browning, peel and roughly dice the onion. Peel and cut the potatoes into small chunks. Rinse and roughly chop the parsley.
SIMMER YOUR DINNER
When the lamb is browned, add the diced onion, the potato pieces, and the rub to the lamb. Fry the onion until soft, 4-5 minutes until (shifting occasionally). Pour in the tomato passata and 200ml of boiling water. Simmer until the sauce has reduced and the potatoes are soft, 12-15 minutes. Season and add a sweetener of choice.
HERE COMES THE ROTI
Place a clean pan over medium heat. When hot, warm the roti until heated through and lightly toasted, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
QUICK AND DELICIOUS!
Pile up the saucy lamb. Sprinkle over the chopped parsley. Grab a toasted roti and scoop up the delicious lamb. Well done, Chef!
Free-range De-boned Lamb Leg Chunks - 320g
Onion - 1
Potato - 400g
Fresh Parsley - 8g
NOMU Lamb Rub - 20ml
Tomato Passata - 200ml
Whole Wheat Rotis - 2
PUT YOUR CHEF’S HAT ON
Boil the kettle. Pat the lamb dry with paper towel. Place a pot over medium heat with a drizzle of oil. When hot, add the lamb and fry until browned, 5-6 minutes (shifting occasionally).
GET THE PREP DONE
While the lamb is browning, peel and roughly dice 1½ of the onions. Peel and cut the potatoes into small chunks. Rinse and roughly chop the parsley.
SIMMER YOUR DINNER
When the lamb is browned, add the diced onion, the potato pieces, and the rub to the lamb. Fry the onion until soft, 5-6 minutes until (shifting occasionally). Pour in the tomato passata and 300ml of boiling water. Simmer until the sauce has reduced and the potatoes are soft, 15-20 minutes. Season and add a sweetener of choice.
HERE COMES THE ROTI
Place a clean pan over medium heat. When hot, warm the roti until heated through and lightly toasted, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
QUICK AND DELICIOUS!
Pile up the saucy lamb. Sprinkle over the chopped parsley. Grab a toasted roti and scoop up the delicious lamb. Well done, Chef!
Free-range De-boned Lamb Leg Chunks - 480g
Onions - 2
Potato - 600g
Fresh Parsley - 12g
NOMU Lamb Rub - 30ml
Tomato Passata - 300ml
Whole Wheat Rotis - 3
PUT YOUR CHEF’S HAT ON
Boil the kettle. Pat the lamb dry with paper towel. Place a pot over medium heat with a drizzle of oil. When hot, add the lamb and fry until browned, 5-6 minutes (shifting occasionally).
GET THE PREP DONE
While the lamb is browning, peel and roughly dice the onions. Peel and cut the potatoes into small chunks. Rinse and roughly chop the parsley.
SIMMER YOUR DINNER
When the lamb is browned, add the diced onion, the potato pieces, and the rub to the lamb. Fry the onion until soft, 5-6 minutes until (shifting occasionally). Pour in the tomato passata and 400ml of boiling water. Simmer until the sauce has reduced and the potatoes are soft, 15-20 minutes. Season and add a sweetener of choice.
HERE COMES THE ROTI
Place a clean pan over medium heat. When hot, warm the roti until heated through and lightly toasted, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
QUICK AND DELICIOUS!
Pile up the saucy lamb. Sprinkle over the chopped parsley. Grab a toasted roti and scoop up the delicious lamb. Well done, Chef!
Free-range De-boned Lamb Leg Chunks - 640g
Onions - 2
Potato - 800g
Fresh Parsley - 15g
NOMU Lamb Rub - 40ml
Tomato Passata - 400ml
Whole Wheat Rotis - 4
Woolies Products in this dish
