eCook Meal
Braised Lamb Flatbread
with a creamy pea purée & roasted butternut
We’re convinced a picture of this dish should be next to the dictionary’s definition of ‘lip-smacking’. Juicy, melt-in-your-mouth lamb shoulder adorns a lightly crisped flatbread that has been generously coated with a creamy pea & mint purée & sided with zesty lemon wedges. *Smacks lips*
Serving guide
Choose your portion size.
OVEN-ROASTED GOODNESS
Preheat the oven to 200°C. Boil the kettle. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
TENDER & TOMATOEY LAMB
Dilute the stock with 150ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the lamb cubes for 1-2 minutes until sealed but not cooked through. Add the curry paste (to taste) and fry for 1-2 minutes until fragrant. Mix in the tomato paste and diluted stock, and bring to the boil. Reduce the heat and simmer for 15-20 minutes until the lamb is tender and the sauce is thick. Stir occasionally and remove from the heat on completion.
OH-SO-CREAMY & DREAMY
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft. Add the grated Garlic and fry for 1 minute until fragrant, shifting constantly. Stir in a small splash of water to deglaze the pan and remove from the heat. Stir in the cream until heated through. Transfer to a bowl, cover to keep warm, and set aside.
IN MINT CONDITION
Boil the kettle again. Place the peas in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and place in a blender with ½ of the sliced mint and the Cream sauce and blend until smooth. Add water in 10ml increments until smooth and the desired consistency. Season, cover to keep warm, and set aside for serving.
FLAVOURFUL Flatbread
Return the pan to a high heat with a small drizzle of oil or knob of butter. When hot, cook the Flatbread for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion and allow to drain on paper towel.
LUSCIOUS LAMB FOR DINNER!
Place the Flatbread on a plate and smother in pea & mint purée. Top with the saucy lamb. Squeeze over some lemon juice. Side with the roasted Butternut. Garnish with the remaining sliced mint and any remaining lemon wedges. What a treat!
OVEN-ROASTED GOODNESS
Preheat the oven to 200°C. Boil the kettle. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
TENDER & TOMATOEY LAMB
Dilute the stock with 300ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the lamb cubes for 1-2 minutes until sealed but not cooked through. Add the curry paste (to taste) and fry for 1-2 minutes until fragrant. Mix in the tomato paste and diluted stock, and bring to the boil. Reduce the heat and simmer for 15-20 minutes until the lamb is tender and the sauce is thick. Stir occasionally and remove from the heat on completion.
OH-SO-CREAMY & DREAMY
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft. Add the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Stir in a small splash of water to deglaze the pan and remove from the heat. Stir in the cream until heated through. Transfer to a bowl, cover to keep warm, and set aside.
IN MINT CONDITION
Boil the kettle again. Place the peas in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and place in a blender with ½ of the sliced mint and the Cream sauce and blend until smooth. Add water in 10ml increments until smooth and the desired consistency. Season, cover to keep warm, and set aside for serving.
FLAVOURFUL Flatbread
Return the pan to a high heat with a small drizzle of oil or knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion and allow to drain on paper towel.
LUSCIOUS LAMB FOR DINNER!
Place the Flatbread on a plate and smother in pea & mint purée. Top with the saucy lamb. Squeeze over some lemon juice. Side with the roasted Butternut. Garnish with the remaining sliced mint and any remaining lemon wedges. What a treat!
OVEN-ROASTED GOODNESS
Preheat the oven to 200°C. Boil the kettle. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TENDER & TOMATOEY LAMB
Dilute the stock with 450ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the lamb cubes for 1-2 minutes until sealed but not cooked through. You may need to do this step in batches. Add the curry paste (to taste) and fry for 2-3 minutes until fragrant. Mix in the tomato paste and diluted stock, and bring to the boil. Reduce the heat and simmer for 20-25 minutes until the lamb is tender and the sauce is thick. Stir occasionally and remove from the heat on completion.
OH-SO-CREAMY & DREAMY
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft. Add the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Stir in a splash of water to deglaze the pan and remove from the heat. Stir in the cream until heated through. Transfer to a bowl, cover to keep warm, and set aside.
IN MINT CONDITION
Boil the kettle again. Place the peas in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and place in a blender with ½ of the sliced mint and the Cream sauce and blend until smooth. Add water in 10ml increments until smooth and the desired consistency. Season, cover to keep warm, and set aside for serving.
FLAVOURFUL Flatbread
Return the pan to a high heat with a small drizzle of oil or knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion and allow to drain on paper towel.
LUSCIOUS LAMB FOR DINNER!
Place the Flatbread on a plate and smother in pea & mint purée. Top with the saucy lamb. Squeeze over some lemon juice. Side with the roasted Butternut. Garnish with the remaining sliced mint and any remaining lemon wedges. What a treat!
OVEN-ROASTED GOODNESS
Preheat the oven to 200°C. Boil the kettle. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TENDER & TOMATOEY LAMB
Dilute the stock with 600ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the lamb cubes for 1-2 minutes until sealed but not cooked through. You may need to do this step in batches. Add the curry paste (to taste) and fry for 2-3 minutes until fragrant. Mix in the tomato paste and diluted stock, and bring to the boil. Reduce the heat and simmer for 20-25 minutes until the lamb is tender and the sauce is thick. Stir occasionally and remove from the heat on completion.
OH-SO-CREAMY & DREAMY
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 5-6 minutes until soft. Add the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Stir in a splash of water to deglaze the pan and remove from the heat. Stir in the cream until heated through. Transfer to a bowl, cover to keep warm, and set aside.
IN MINT CONDITION
Boil the kettle again. Place the peas in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and place in a blender with ½ of the sliced mint and the Cream sauce and blend until smooth. Add water in 10ml increments until smooth and the desired consistency. Season, cover to keep warm, and set aside for serving.
FLAVOURFUL Flatbread
Return the pan to a high heat with a small drizzle of oil or knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion and allow to drain on paper towel.
LUSCIOUS LAMB FOR DINNER!
Place the Flatbread on a plate and smother in pea & mint purée. Top with the saucy lamb. Squeeze over some lemon juice. Side with the roasted Butternut. Garnish with the remaining sliced mint and any remaining lemon wedges. What a treat!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R151.76
for 4 servings · R37.94 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Tomato Paste needs 60 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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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Flatbreads needs 4Sea Salt Sourdough Flatbread Crackers 150 g R39.99 · whole pack (size can't be divided)R39.99
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Rogan Josh Curry Paste
- Free-range Lamb Shoulder Cubes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Braised Lamb Flatbread?
The preparation time for Braised Lamb Flatbread with a creamy pea purée & roasted butternut is between 30 and 50 minutes.
What is the total time required to make Braised Lamb Flatbread with a creamy pea purée & roasted butternut?
The total time required to make Braised Lamb Flatbread with a creamy pea purée & roasted butternut is between 45 and 60 minutes.
How many servings does Braised Lamb Flatbread provide?
4 servings
What are the main ingredients in Braised Lamb Flatbread?
Beef, Beef Stock, Butternut, Cream, Flatbread, Free-range Lamb Shoulder Cubes, Fresh Mint, Garlic, Lemon, Onion, Pea, Spice & All Things Nice Rogan Josh Curry Paste, Tomato Paste
What is the nutritional information of Braised Lamb Flatbread?
Calories: 1127, Carbs: 104 grams, Fat: grams, Protein: 44.7 grams, Sugar: 24 grams, Salt: 843 grams
How do I prepare Braised Lamb Flatbread?
FLAVOURFUL FLATBREAD: Return the pan to a high heat with a small drizzle of oil or knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion and allow to drain on paper towel. OVEN-ROASTED GOODNESS: Preheat the oven to 200°C. Boil the kettle. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. IN MINT CONDITION: Boil the kettle again. Place the peas in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and place in a blender with ½ of the sliced mint and the cream sauce and blend until smooth. Add water in 10ml increments until smooth and the desired consistency. Season, cover to keep warm, and set aside for serving. TENDER & TOMATOEY LAMB: Dilute the stock with 300ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the lamb cubes for 1-2 minutes until sealed but not cooked through. Add the curry paste (to taste) and fry for 1-2 minutes until fragrant. Mix in the tomato paste and diluted stock, and bring to the boil. Reduce the heat and simmer for 15-20 minutes until the lamb is tender and the sauce is thick. Stir occasionally and remove from the heat on completion. LUSCIOUS LAMB FOR DINNER!: Place the flatbread on a plate and smother in pea & mint purée. Top with the saucy lamb. Squeeze over some lemon juice. Side with the roasted butternut. Garnish with the remaining sliced mint and any remaining lemon wedges. What a treat! OH-SO-CREAMY & DREAMY: Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Stir in a small splash of water to deglaze the pan and remove from the heat. Stir in the cream until heated through. Transfer to a bowl, cover to keep warm, and set aside.
What should be prepared from my kitchen to make Braised Lamb Flatbread?
Beef, Beef Stock, Butternut, Cream, Flatbread, Free-range Lamb Shoulder Cubes, Fresh Mint, Garlic, Lemon, Onion, Pea, Spice & All Things Nice Rogan Josh Curry Paste, Tomato Paste
How many calories does Braised Lamb Flatbread have?
1127 calories
How much fat content does Braised Lamb Flatbread have?
grams