Celebrate the changing seasons with this amazing Autumn stew, a dish that will give you a new appreciation for the colourful leaves. On a creamy, smooth bed of butter bean mash comes a generous portion of Moroccan lamb stew, infused with NOMU Moroccan Rub. Layers of deep flavour are built with tangy tomato paste, silky onion & carrot. Dotted with plump peas and garnished with cooling fresh mint.
Autumn Moroccan Lamb
Autumn Moroccan Lamb
with butter bean mash
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Butter Beans
- Carrot
- Free-range Lamb Chunks
- Fresh Mint
- NOMU Moroccan Rub
- Onion
- Onions
- Peas
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
- Blender
LIPSMACKING LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally).
SUPERB STEW
Add the onion and Carrot to the pot and fry until golden, 4-5 minutes (shifting occasionally). Add the tomato paste, the NOMU rub, and fry until fragrant, 1-2 minutes (shifting constantly). Add 150ml [300ml]|#7DA0D7 of water. Allow to simmer until the sauce has thickened slightly, 4-5 minutes. Mix through the peas and remove the stew from the heat and season well.
MMMMASH
Place a clean pot over medium-high heat with the beans and a splash of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
MOROCCAN FEAST
Plate up the butter bean mash and top with the autumn stew, garnishing with the mint. Dinner is served, Chef!
LIPSMACKING LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally).
SUPERB STEW
Add the onion and Carrot to the pot and fry until golden, 4-5 minutes (shifting occasionally). Add the tomato paste, the NOMU rub, and fry until fragrant, 1-2 minutes (shifting constantly). Add 150ml [300ml]|#7DA0D7 of water. Allow to simmer until the sauce has thickened slightly, 4-5 minutes. Mix through the peas and remove the stew from the heat and season well.
MMMMASH
Place a clean pot over medium-high heat with the beans and a splash of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
MOROCCAN FEAST
Plate up the butter bean mash and top with the autumn stew, garnishing with the mint. Dinner is served, Chef!
LIPSMACKING LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally).
SUPERB STEW
Add the onion and Carrot to the pot and fry until golden, 6-8 minutes (shifting occasionally). Add the tomato paste, the NOMU rub, and fry until fragrant, 2-4 minutes (shifting constantly). Add 450ml [600ml]|#7DA0D7 of water. Allow to simmer until the sauce has thickened slightly, 8-10 minutes. Mix through the peas and remove the stew from the heat and season well.
MMMMASH
Place a clean pot over medium-high heat with the beans and a splash of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
MOROCCAN FEAST
Plate up the butter bean mash and top with the autumn stew, garnishing with the mint. Dinner is served, Chef!
LIPSMACKING LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally).
SUPERB STEW
Add the onion and Carrot to the pot and fry until golden, 6-8 minutes (shifting occasionally). Add the tomato paste, the NOMU rub, and fry until fragrant, 2-4 minutes (shifting constantly). Add 450ml [600ml]|#7DA0D7 of water. Allow to simmer until the sauce has thickened slightly, 8-10 minutes. Mix through the peas and remove the stew from the heat and season well.
MMMMASH
Place a clean pot over medium-high heat with the beans and a splash of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
MOROCCAN FEAST
Plate up the butter bean mash and top with the autumn stew, garnishing with the mint. Dinner is served, Chef!
Frequently Asked Questions
What is the preparation time for Autumn Moroccan Lamb?
The preparation time for Autumn Moroccan Lamb with butter bean mash is between 15 and 35 minutes.
What is the total time required to make Autumn Moroccan Lamb with butter bean mash?
The total time required to make Autumn Moroccan Lamb with butter bean mash is between 30 and 50 minutes.
How many servings does Autumn Moroccan Lamb provide?
4 servings
What are the main ingredients in Autumn Moroccan Lamb?
Butter Beans, Carrot, Free-range Lamb Chunks, Fresh Mint, NOMU Moroccan Rub, Onion, Onions, Peas, Tomato Paste
What is the nutritional information of Autumn Moroccan Lamb?
Calories: 735, Carbs: 73 grams, Fat: grams, Protein: 39.5 grams, Sugar: 26.5 grams, Salt: 1247 grams
How do I prepare Autumn Moroccan Lamb?
MOROCCAN FEAST: Plate up the butter bean mash and top with the autumn stew, garnishing with the mint. Dinner is served, Chef! MMMMASH: Place a clean pot over medium-high heat with the beans and a splash of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm. SUPERB STEW: Add the onion and carrot to the pot and fry until golden, 4-5 minutes (shifting occasionally). Add the tomato paste, the NOMU rub, and fry until fragrant, 1-2 minutes (shifting constantly). Add 150ml [300ml]|#7DA0D7 of water. Allow to simmer until the sauce has thickened slightly, 4-5 minutes. Mix through the peas and remove the stew from the heat and season well. LIPSMACKING LAMB: Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally).
What should be prepared from my kitchen to make Autumn Moroccan Lamb?
Butter Beans, Carrot, Free-range Lamb Chunks, Fresh Mint, NOMU Moroccan Rub, Onion, Onions, Peas, Tomato Paste
How many calories does Autumn Moroccan Lamb have?
735 calories
How much fat content does Autumn Moroccan Lamb have?
grams
Woolies Products in this dish
