What are the main ingredients in Braised Lamb Flatbread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Butter (optional)

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?

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. 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. 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!

What should be prepared from my kitchen to make Braised Lamb Flatbread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Butter (optional)

Braised Lamb Flatbread

Name: Braised Lamb Flatbread
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender; Paper Towel; Butter (optional)

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*

Braised Lamb Flatbread

with a creamy pea purée & roasted butternut

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Butternut
Flatbread
Flatbreads
Free-range Lamb Shoulder Cubes
Fresh Cream
Fresh Mint
Garlic Clove
Garlic Cloves
Lemon
Lemons
Onion
Onions
Peas
Spice & All Things Nice Rogan Josh Curry Paste
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Paper Towel
Butter (optional)

Serves 1

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!

Butternut - 250g
Beef Stock - 5ml
Free-range Lamb Shoulder Cubes - 160g
Spice & All Things Nice Rogan Josh Curry Paste - 7,5ml
Tomato Paste - 15ml
Onion - 1
Garlic Clove - 1
Fresh Cream - 50ml
Peas - 50g
Fresh Mint - 4g
Flatbread - 1
Lemon - 1

Download the Recipe

Serves 2

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!

Butternut - 500g
Beef Stock - 10ml
Free-range Lamb Shoulder Cubes - 320g
Spice & All Things Nice Rogan Josh Curry Paste - 15ml
Tomato Paste - 30ml
Onion - 1
Garlic Clove - 1
Fresh Cream - 100ml
Peas - 100g
Fresh Mint - 8g
Flatbreads - 2
Lemon - 1

Download the Recipe

Serves 3

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!

Butternut - 750g
Beef Stock - 15ml
Free-range Lamb Shoulder Cubes - 480g
Spice & All Things Nice Rogan Josh Curry Paste - 22,5ml
Tomato Paste - 45ml
Onions - 2
Garlic Cloves - 2
Fresh Cream - 150ml
Peas - 150g
Fresh Mint - 12g
Flatbreads - 3
Lemons - 2

Download the Recipe

Serves 4

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!