Braised Lamb Flatbread

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

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)
Photo of Braised Lamb Flatbread
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  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 30-35 minutes until cooked through and crisping up, shifting halfway.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  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 35-40 minutes until cooked through and crisping up, shifting halfway.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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 - 1kg

  • Beef Stock - 20ml

  • Free-range Lamb Shoulder Cubes - 640g

  • Spice & All Things Nice Rogan Josh Curry Paste - 30ml

  • Tomato Paste - 60ml

  • Onions - 2

  • Garlic Cloves - 2

  • Fresh Cream - 200ml

  • Peas - 200g

  • Fresh Mint - 15g

  • Flatbreads - 4

  • Lemons - 2

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