With a spiciness and notes of citrus, our special UCOOK cumin spice mix will have everyone in your home asking, “What smells so amazing?” They won’t be disappointed as you dish up a beautiful stew of browned lamb, carrot & earthy baby spinach. Every ingredient is elevated with the addition of white wine and Greek yoghurt brings a clever creaminess to the dish without adding any carb-heavy sauces. Served with charred baby marrow.
Serving guide
Choose your portion size.
GOLDEN BABY MARROW
Place a pot over medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 3-4 minutes. Remove from the pot and season.
CUMIN-SPICED LAMB
Return the pot to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat in the cumin mix, and season. When hot, sear the lamb until browned, 4-6 minutes (shifting occasionally). Reduce the heat and add the Carrot to the pot; allow to brown slightly, 3-5 minutes (shifting occasionally).
SENSATIONAL STEW
Deglaze with white wine, ensuring you scrape the bottom of the pot. Add in 50ml [100ml]|#7DA0D7 of water, add the spinach, reduce the heat, and allow to simmer until slightly reduced, 3-4 minutes. Remove from the heat and stir through the yoghurt. Bowl up the stew, top with baby marrow, and enjoy, Chef.
Baby Marrow - 100g
Free-range Lamb Chunks - 150g
Cumin Mix - 7.5ml
Carrot - 120g
White Wine - 40ml
Green Leaves - 40g
Greek Yoghurt - 50ml
GOLDEN BABY MARROW
Place a pot over medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 3-4 minutes. Remove from the pot and season.
CUMIN-SPICED LAMB
Return the pot to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat in the cumin mix, and season. When hot, sear the lamb until browned, 4-6 minutes (shifting occasionally). Reduce the heat and add the Carrot to the pot; allow to brown slightly, 3-5 minutes (shifting occasionally).
SENSATIONAL STEW
Deglaze with white wine, ensuring you scrape the bottom of the pot. Add in 50ml [100ml]|#7DA0D7 of water, add the spinach, reduce the heat, and allow to simmer until slightly reduced, 3-4 minutes. Remove from the heat and stir through the yoghurt. Bowl up the stew, top with baby marrow, and enjoy, Chef.
Baby Marrow - 200g
Free-range Lamb Chunks - 300g
Cumin Mix - 15ml
Carrot - 240g
Green Leaves - 80g
White Wine - 80ml
Greek Yoghurt - 100ml
GOLDEN BABY MARROW
Place a pot over medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 4-5 minutes. Remove from the pot and season.
CUMIN-SPICED LAMB
Return the pot to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat in the cumin mix, and season. When hot, sear the lamb until browned, 8-10 minutes (shifting occasionally). Reduce the heat and add the Carrot to the pot; allow to brown slightly, 6-8 minutes (shifting occasionally).
SENSATIONAL STEW
Deglaze with white wine, ensuring you scrape the bottom of the pot. Add in 150ml [200ml]|#7DA0D7 of water, add in the spinach, reduce the heat, and allow to simmer until slightly reduced, 5-6 minutes. Remove from the heat and stir through the yoghurt. Bowl up the stew, top with baby marrow, and enjoy, Chef.
Baby Marrow - 300g
Free-range Lamb Chunks - 450g
Cumin Mix - 22.5ml
Carrot - 360g
Green Leaves - 120g
White Wine - 125ml
Greek Yoghurt - 150ml
GOLDEN BABY MARROW
Place a pot over medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 4-5 minutes. Remove from the pot and season.
CUMIN-SPICED LAMB
Return the pot to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat in the cumin mix, and season. When hot, sear the lamb until browned, 8-10 minutes (shifting occasionally). Reduce the heat and add the Carrot to the pot; allow to brown slightly, 6-8 minutes (shifting occasionally).
SENSATIONAL STEW
Deglaze with white wine, ensuring you scrape the bottom of the pot. Add in 150ml [200ml]|#7DA0D7 of water, add in the spinach, reduce the heat, and allow to simmer until slightly reduced, 5-6 minutes. Remove from the heat and stir through the yoghurt. Bowl up the stew, top with baby marrow, and enjoy, Chef.
Baby Marrow - 400g
Free-range Lamb Chunks - 600g
Cumin Mix - 30ml
Carrot - 480g
Green Leaves - 160g
White Wine - 160ml
Greek Yoghurt - 200ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R132.62
for 4 servings · R33.16 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R22.99 · 46% of packR10.51
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White Wine needs 160 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 64% of packR28.79
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Free-range Lamb Chunks needs 600 gFree Range Lamb Bones Avg 1 kg 1 kg at R79.99 · 60% of packR47.99
Not in the Woolies basket — source these elsewhere:
- Cumin Mix
- Greek Yoghurt
Shopping
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Frequently Asked Questions
What is the preparation time for Creamy Cumin Lamb Stew?
The preparation time for Creamy Cumin Lamb Stew with baby marrow is between 20 and 55 minutes.
What is the total time required to make Creamy Cumin Lamb Stew with baby marrow?
The total time required to make Creamy Cumin Lamb Stew with baby marrow is between 35 and 60 minutes.
How many servings does Creamy Cumin Lamb Stew provide?
4 servings
What are the main ingredients in Creamy Cumin Lamb Stew?
Baby Marrow, Carrot, Cumin Mix, Free-range Lamb Chunks, Greek Yoghurt, Green Leaves, White Wine
What is the nutritional information of Creamy Cumin Lamb Stew?
Calories: 546, Carbs: 22 grams, Fat: grams, Protein: 35.4 grams, Sugar: 9.4 grams, Salt: 403 grams
How do I prepare Creamy Cumin Lamb Stew?
SENSATIONAL STEW: Deglaze with white wine, ensuring you scrape the bottom of the pot. Add in 50ml [100ml]|#7DA0D7 of water, add the spinach, reduce the heat, and allow to simmer until slightly reduced, 3-4 minutes. Remove from the heat and stir through the yoghurt. Bowl up the stew, top with baby marrow, and enjoy, Chef. CUMIN-SPICED LAMB: Return the pot to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat in the cumin mix, and season. When hot, sear the lamb until browned, 4-6 minutes (shifting occasionally). Reduce the heat and add the carrot to the pot; allow to brown slightly, 3-5 minutes (shifting occasionally). GOLDEN BABY MARROW: Place a pot over medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 3-4 minutes. Remove from the pot and season.
What should be prepared from my kitchen to make Creamy Cumin Lamb Stew?
Baby Marrow, Carrot, Cumin Mix, Free-range Lamb Chunks, Greek Yoghurt, Green Leaves, White Wine
How many calories does Creamy Cumin Lamb Stew have?
546 calories
How much fat content does Creamy Cumin Lamb Stew have?
grams