What are the main ingredients in Laborie’s Luscious Lamb Stew?

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

What is the nutritional information of Laborie’s Luscious Lamb Stew?

Calories: 1067, Carbs: 113 grams, Fat: grams, Protein: 44 grams, Sugar: 19.9 grams, Salt: 850 grams

How do I prepare Laborie’s Luscious Lamb Stew?

SENSATIONAL STEW: Plate up the steaming herbed rice and top with the rich lamb stew. Dollop over the yoghurt. Garnish with the remaining chopped herbs and the toasted nuts. HERB IT UP: Rinse, pick and roughly chop the mixed herbs. When the rice is done, toss through ½ of the chopped herbs. SIMMERING STEW: When the onion is golden, add the NOMU rub and the tomato paste. Fry until fragrant, 1-2 minutes. Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the tomato passata and 400ml of water. Lower the heat and simmer until slightly reduced and thickened, 15-20 minutes. In the final 1-2 minutes, add the peas, a sweetener (to taste), and seasoning. LUSH LAMB: Return the pot to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 3-4 minutes (shifting occasionally). Add the carrot pieces and the diced onion to the pot. Fry until golden, 4-5 minutes (shifting occasionally). CHOP-CHOP: Place the chopped walnuts in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. STEAMY RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Laborie’s Luscious Lamb Stew?

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

Laborie’s Luscious Lamb Stew

Here’s a preview of the rich, decadent stew you are about to happily chew on: A bed of steamed jasmine rice, dotted with herbs, is generously covered in a helping of homey lamb stew. Between the decadent red wine & tomato passata sauce and the familiar combination of veggies, dinner will not disappoint, Chef!

Laborie’s Luscious Lamb Stew

with herby jasmine rice & red wine

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Carrot
Free-range Lamb Chunks
Jasmine Rice
Low Fat Plain Yoghurt
Mixed Herbs
NOMU Lamb Rub
Onion
Onions
Peas
Red Wine
Tomato Passata
Tomato Paste
Walnuts

From your kitchen:

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

Serves 1

STEAMY RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHOP-CHOP
Place the chopped walnuts in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
LUSH LAMB
Return the pot to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 3-4 minutes (shifting occasionally). Add the carrot pieces and the diced onion to the pot. Fry until golden, 4-5 minutes (shifting occasionally).
SIMMERING STEW
When the onion is golden, add the NOMU rub and the tomato paste. Fry until fragrant, 1-2 minutes. Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the tomato passata and 200ml of water. Lower the heat and simmer until slightly reduced and thickened, 15-20 minutes. In the final 1-2 minutes, add the peas, a sweetener (to taste), and seasoning.
HERB IT UP
Rinse, pick and roughly chop the mixed herbs. When the rice is done, toss through ½ of the chopped herbs.
SENSATIONAL STEW
Plate up the steaming herbed rice and top with the rich lamb stew. Dollop over the yoghurt. Garnish with the remaining chopped herbs and the toasted nuts.

Jasmine Rice - 100ml
Walnuts - 15g
Free-range Lamb Chunks - 160g
Carrot - 120g
Onion - 1
NOMU Lamb Rub - 10ml
Tomato Paste - 10ml
Red Wine - 30ml
Tomato Passata - 100ml
Peas - 50g
Mixed Herbs - 6g
Low Fat Plain Yoghurt - 50ml

Download the Recipe

Serves 2

STEAMY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHOP-CHOP
Place the chopped walnuts in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
LUSH LAMB
Return the pot to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 3-4 minutes (shifting occasionally). Add the carrot pieces and the diced onion to the pot. Fry until golden, 4-5 minutes (shifting occasionally).
SIMMERING STEW
When the onion is golden, add the NOMU rub and the tomato paste. Fry until fragrant, 1-2 minutes. Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the tomato passata and 400ml of water. Lower the heat and simmer until slightly reduced and thickened, 15-20 minutes. In the final 1-2 minutes, add the peas, a sweetener (to taste), and seasoning.
HERB IT UP
Rinse, pick and roughly chop the mixed herbs. When the rice is done, toss through ½ of the chopped herbs.
SENSATIONAL STEW
Plate up the steaming herbed rice and top with the rich lamb stew. Dollop over the yoghurt. Garnish with the remaining chopped herbs and the toasted nuts.

Jasmine Rice - 200ml
Walnuts - 30g
Free-range Lamb Chunks - 320g
Carrot - 240g
Onion - 1
NOMU Lamb Rub - 20ml
Tomato Paste - 20ml
Red Wine - 60ml
Tomato Passata - 200ml
Peas - 100g
Mixed Herbs - 10g
Low Fat Plain Yoghurt - 100ml

Download the Recipe

Serves 3

STEAMY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHOP-CHOP
Place the chopped walnuts in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
LUSH LAMB
Return the pot to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 4-5 minutes (shifting occasionally). Add the carrot pieces and the diced onion to the pot. Fry until golden, 5-6 minutes (shifting occasionally).
SIMMERING STEW
When the onion is golden, add the NOMU rub and the tomato paste. Fry until fragrant, 1-2 minutes. Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the tomato passata and 600ml of water. Lower the heat and simmer until slightly reduced and thickened, 20-25 minutes. In the final 1-2 minutes, add the peas, a sweetener (to taste), and seasoning.
HERB IT UP
Rinse, pick and roughly chop the mixed herbs. When the rice is done, toss through ½ of the chopped herbs.
SENSATIONAL STEW
Plate up the steaming herbed rice and top with the rich lamb stew. Dollop over the yoghurt. Garnish with the remaining chopped herbs and the toasted nuts.

Jasmine Rice - 300ml
Walnuts - 45g
Free-range Lamb Chunks - 480g
Carrot - 360g
Onions - 2
NOMU Lamb Rub - 30ml
Tomato Paste - 30ml
Red Wine - 90ml
Tomato Passata - 300ml
Peas - 150g
Mixed Herbs - 16g
Low Fat Plain Yoghurt - 150ml

Download the Recipe

Serves 4

STEAMY RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHOP-CHOP
Place the chopped walnuts in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
LUSH LAMB
Return the pot to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 4-5 minutes (shifting occasionally). Add the carrot pieces and the diced onion to the pot. Fry until golden, 5-6 minutes (shifting occasionally).
SIMMERING STEW
When the onion is golden, add the NOMU rub and the tomato paste. Fry until fragrant, 1-2 minutes. Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the tomato passata and 800ml of water. Lower the heat and simmer until slightly reduced and thickened, 20-25 minutes. In the final 1-2 minutes, add the peas, a sweetener (to taste), and seasoning.
HERB IT UP
Rinse, pick and roughly chop the mixed herbs. When the rice is done, toss through ½ of the chopped herbs.
SENSATIONAL STEW
Plate up the steaming herbed rice and top with the rich lamb stew. Dollop over the yoghurt. Garnish with the remaining chopped herbs and the toasted nuts.