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
Laborie’s Luscious Lamb Stew
with herby jasmine rice & red wine
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Laborie’s Luscious Lamb Stew?
The preparation time for Laborie’s Luscious Lamb Stew with herby jasmine rice & red wine is between 30 and 50 minutes.
What is the total time required to make Laborie’s Luscious Lamb Stew with herby jasmine rice & red wine?
The total time required to make Laborie’s Luscious Lamb Stew with herby jasmine rice & red wine is between 40 and 60 minutes.
How many servings does Laborie’s Luscious Lamb Stew provide?
4 servings
What are the main ingredients in Laborie’s Luscious Lamb Stew?
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
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?
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
How many calories does Laborie’s Luscious Lamb Stew have?
1067 calories
How much fat content does Laborie’s Luscious Lamb Stew have?
grams
Woolies Products in this dish
