eCook Meal
Braised Lamb Flatbread
with smashed peas, roasted butternut & fresh mint
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 smashed peas. *Smacks lips*
Serving guide
Choose your portion size.
OVEN-ROASTED GOODNESS
Preheat the oven to 200°C and boil the kettle. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
TENDER & TOMATOEY LAMB
Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the lamb until browned, 2-3 minutes (shifting occasionally). Add the Onion and fry until soft, 4-5 minutes. Add the curried tomato paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly).
CURRY UP!
When the curry paste is fragrant, add the diluted stock to the pot. Bring to a boil. Reduce the heat and simmer until the lamb is tender and the sauce has thickened, 15-20 minutes (stirring occasionally). Remove from the heat and season.
OH-SO-CREAMY & DREAMY
Place a pan over medium heat with a drizzle of oil. When hot, add the Garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the peas and a small splash of water. Remove from the heat and stir in the cream. Smash up the pea & cream mixture with a fork until a chunky paste. Add ½ the mint and seasoning. Place in a bowl, cover to keep warm, and set aside.
FLAVOURFUL FLATBREAD
Return the pan, wiped down, to a high heat with a small drizzle of oil or knob of butter. Toast the flatbreads until heated through and lightly crisped, 1 minute per side. Drain on paper towel.
LUSCIOUS LAMB FOR DINNER!
Place the flatbreads on a plate and smother in the smashed peas. Top with the saucy lamb and the roasted Butternut. Scatter over the remaining mint. What a treat, Chef!
OVEN-ROASTED GOODNESS
Preheat the oven to 200°C and boil the kettle. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
TENDER & TOMATOEY LAMB
Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the lamb until browned, 2-3 minutes (shifting occasionally). Add the Onion and fry until soft, 4-5 minutes. Add the curried tomato paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly).
CURRY UP!
When the curry paste is fragrant, add the diluted stock to the pot. Bring to a boil. Reduce the heat and simmer until the lamb is tender and the sauce has thickened, 15-20 minutes (stirring occasionally). Remove from the heat and season.
OH-SO-CREAMY & DREAMY
Place a pan over medium heat with a drizzle of oil. When hot, add the Garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the peas and a small splash of water. Remove from the heat and stir in the cream. Smash up the pea & cream mixture with a fork until a chunky paste. Add ½ the mint and seasoning. Place in a bowl, cover to keep warm, and set aside.
FLAVOURFUL FLATBREAD
Return the pan, wiped down, to a high heat with a small drizzle of oil or knob of butter. Toast the flatbreads until heated through and lightly crisped, 1 minute per side. Drain on paper towel.
LUSCIOUS LAMB FOR DINNER!
Place the flatbreads on a plate and smother in the smashed peas. Top with the saucy lamb and the roasted Butternut. Scatter over the remaining mint. What a treat, Chef!
OVEN-ROASTED GOODNESS
Preheat the oven to 200°C and boil the kettle. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
TENDER & TOMATOEY LAMB
Dilute the stock with 450ml [600ml]|#7DA0D7 of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the lamb until browned, 4-5 minutes (shifting occasionally). Add the onions and fry until soft, 6-7 minutes. Add the curried tomato paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly).
CURRY UP!
When the curry paste is fragrant, add the diluted stock to the pot. Bring to a boil. Reduce the heat and simmer until the lamb is tender and the sauce has thickened, 20-25 minutes (stirring occasionally). Remove from the heat and season.
OH-SO-CREAMY & DREAMY
Place a pan over medium heat with a drizzle of oil. When hot, add the Garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the peas and a small splash of water. Remove from the heat and stir in the cream. Smash up the pea & cream mixture with a fork until a chunky paste. Add ½ the mint and seasoning. Place in a bowl, cover to keep warm, and set aside.
FLAVOURFUL FLATBREAD
Return the pan, wiped down, to a high heat with a small drizzle of oil or knob of butter. Toast the flatbreads until heated through and lightly crisped, 1 minute per side. Drain on paper towel.
LUSCIOUS LAMB FOR DINNER!
Place the flatbreads on a plate and smother in the smashed peas. Top with the saucy lamb and the roasted Butternut. Scatter over the remaining mint. What a treat, Chef!
OVEN-ROASTED GOODNESS
Preheat the oven to 200°C and boil the kettle. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
TENDER & TOMATOEY LAMB
Dilute the stock with 450ml [600ml]|#7DA0D7 of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the lamb until browned, 4-5 minutes (shifting occasionally). Add the onions and fry until soft, 6-7 minutes. Add the curried tomato paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly).
CURRY UP!
When the curry paste is fragrant, add the diluted stock to the pot. Bring to a boil. Reduce the heat and simmer until the lamb is tender and the sauce has thickened, 20-25 minutes (stirring occasionally). Remove from the heat and season.
OH-SO-CREAMY & DREAMY
Place a pan over medium heat with a drizzle of oil. When hot, add the Garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the peas and a small splash of water. Remove from the heat and stir in the cream. Smash up the pea & cream mixture with a fork until a chunky paste. Add ½ the mint and seasoning. Place in a bowl, cover to keep warm, and set aside.
FLAVOURFUL FLATBREAD
Return the pan, wiped down, to a high heat with a small drizzle of oil or knob of butter. Toast the flatbreads until heated through and lightly crisped, 1 minute per side. Drain on paper towel.
LUSCIOUS LAMB FOR DINNER!
Place the flatbreads on a plate and smother in the smashed peas. Top with the saucy lamb and the roasted Butternut. Scatter over the remaining mint. What a treat, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R105.96
for 4 servings · R26.49 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Free-range Lamb Chunks needs 600 gHalaal Free Range Lamb Bones Avg 1 kg 1 kg at R64.99 · 60% of packR38.99
-
Fresh Cream needs 160 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 8% of packR3.12
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
Not in the Woolies basket — source these elsewhere:
- Pita Flatbreads
- Curried Tomato Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Braised Lamb Flatbread?
The preparation time for Braised Lamb Flatbread with smashed peas, roasted butternut & fresh mint is between 30 and 50 minutes.
What is the total time required to make Braised Lamb Flatbread with smashed peas, roasted butternut & fresh mint?
The total time required to make Braised Lamb Flatbread with smashed peas, roasted butternut & fresh mint is between 45 and 65 minutes.
How many servings does Braised Lamb Flatbread provide?
4 servings
What are the main ingredients in Braised Lamb Flatbread?
Beef, Beef Stock, Butternut, Cream, Curried Tomato Paste, Free-range Lamb Chunks, Fresh Mint, Garlic, Onion, Pea, Pita Flatbreads
What is the nutritional information of Braised Lamb Flatbread?
Calories: 1181, Carbs: 125 grams, Fat: grams, Protein: 46.8 grams, Sugar: 23.8 grams, Salt: 976 grams
How do I prepare Braised Lamb Flatbread?
LUSCIOUS LAMB FOR DINNER!: Place the flatbreads on a plate and smother in the smashed peas. Top with the saucy lamb and the roasted butternut. Scatter over the remaining mint. What a treat, Chef! OVEN-ROASTED GOODNESS: Preheat the oven to 200°C and boil the kettle. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). FLAVOURFUL FLATBREAD: Return the pan, wiped down, to a high heat with a small drizzle of oil or knob of butter. Toast the flatbreads until heated through and lightly crisped, 1 minute per side. Drain on paper towel. OH-SO-CREAMY & DREAMY: Place a pan over medium heat with a drizzle of oil. When hot, add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the peas and a small splash of water. Remove from the heat and stir in the cream. Smash up the pea & cream mixture with a fork until a chunky paste. Add ½ the mint and seasoning. Place in a bowl, cover to keep warm, and set aside. CURRY UP!: When the curry paste is fragrant, add the diluted stock to the pot. Bring to a boil. Reduce the heat and simmer until the lamb is tender and the sauce has thickened, 15-20 minutes (stirring occasionally). Remove from the heat and season. TENDER & TOMATOEY LAMB: Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the lamb until browned, 2-3 minutes (shifting occasionally). Add the onion and fry until soft, 4-5 minutes. Add the curried tomato paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly).
What should be prepared from my kitchen to make Braised Lamb Flatbread?
Beef, Beef Stock, Butternut, Cream, Curried Tomato Paste, Free-range Lamb Chunks, Fresh Mint, Garlic, Onion, Pea, Pita Flatbreads
How many calories does Braised Lamb Flatbread have?
1181 calories
How much fat content does Braised Lamb Flatbread have?
grams