What are the main ingredients in Lamb Stew & Carrot Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey, Butter (optional), Milk (optional)

What is the nutritional information of Lamb Stew & Carrot Mash?

Calories: 593, Carbs: 46 grams, Fat: grams, Protein: 32.4 grams, Sugar: 20.3 grams, Salt: 739 grams

How do I prepare Lamb Stew & Carrot Mash?

CARROT MASH: Place the carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover. AROMATIC STEW: 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). Add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the NOMU rub and the grated garlic, fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 400ml of water. Simmer until slightly reduced, 10-12 minutes (stirring occasionally). Add a sweetener and season. CRISPY POPPADOMS: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. TIME TO DINE: Plate up a helping of flavourful lamb stew, serve with the carrot mash on the side. Crumble over the crispy poppadoms and sprinkle over the chopped parsley. Enjoy, Chef!

What should be prepared from my kitchen to make Lamb Stew & Carrot Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey, Butter (optional), Milk (optional)

Lamb Stew & Carrot Mash

A tasty, rich and warming stew perfect for a chilly night! Lamb is cooked until tender and then added to a glistening tomato sauce packed with garlic and NOMU Indian Rub. It is served with sweet carrot mash and sprinklings of crushed poppadoms and fresh parsley.

Lamb Stew & Carrot Mash

with crispy poppadom & fresh parsley

Hands on Time: 20 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Carrot
Cooked Chopped Tomato
Free-range Lamb Chunks
Fresh Parsley
Garlic Clove
Garlic Cloves
NOMU Indian Rub
Poppadom
Poppadoms
Red Onion
Red Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey
Butter (optional)
Milk (optional)

Serves 1

CARROT MASH
Place the carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
AROMATIC STEW
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). Add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the NOMU rub and the grated garlic, fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 200ml of water. Simmer until slightly reduced, 10-12 minutes (stirring occasionally). Add a sweetener and season.
CRISPY POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
TIME TO DINE
Plate up a helping of flavourful lamb stew, serve with the carrot mash on the side. Crumble over the crispy poppadom and sprinkle over the chopped parsley. Enjoy, Chef!

Carrot - 240g
Free-range Lamb Chunks - 150g
Red Onion - 1
NOMU Indian Rub - 5ml
Garlic Clove - 1
Cooked Chopped Tomato - 100g
Poppadom - 1
Fresh Parsley - 4g

Download the Recipe

Serves 2

CARROT MASH
Place the carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
AROMATIC STEW
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). Add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the NOMU rub and the grated garlic, fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 400ml of water. Simmer until slightly reduced, 10-12 minutes (stirring occasionally). Add a sweetener and season.
CRISPY POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
TIME TO DINE
Plate up a helping of flavourful lamb stew, serve with the carrot mash on the side. Crumble over the crispy poppadoms and sprinkle over the chopped parsley. Enjoy, Chef!

Carrot - 480g
Free-range Lamb Chunks - 300g
Red Onion - 1
NOMU Indian Rub - 10ml
Garlic Clove - 1
Cooked Chopped Tomato - 200g
Poppadoms - 2
Fresh Parsley - 8g

Download the Recipe

Serves 3

CARROT MASH
Place the carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 30-35 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
AROMATIC STEW
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). Add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the NOMU rub and the grated garlic, fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 600ml of water. Simmer until slightly reduced, 15-20 minutes (stirring occasionally). Add a sweetener and season.
CRISPY POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
TIME TO DINE
Plate up a helping of flavourful lamb stew, serve with the carrot mash on the side. Crumble over the crispy poppadoms and sprinkle over the chopped parsley. Enjoy, Chef!

Carrot - 720g
Free-range Lamb Chunks - 450g
Red Onions - 2
NOMU Indian Rub - 15ml
Garlic Cloves - 2
Cooked Chopped Tomato - 300g
Poppadoms - 3
Fresh Parsley - 12g

Download the Recipe

Serves 4

CARROT MASH
Place the carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 30-35 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
AROMATIC STEW
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). Add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the NOMU rub and the grated garlic, fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 800ml of water. Simmer until slightly reduced, 15-20 minutes (stirring occasionally). Add a sweetener and season.
CRISPY POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
TIME TO DINE
Plate up a helping of flavourful lamb stew, serve with the carrot mash on the side. Crumble over the crispy poppadoms and sprinkle over the chopped parsley. Enjoy, Chef!