What are the main ingredients in Hearty Lamb & Artichoke Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional), Rolling Pin

What is the nutritional information of Hearty Lamb & Artichoke Stew?

Calories: 933, Carbs: 105 grams, Fat: grams, Protein: 46.4 grams, Sugar: 23.1 grams, Salt: 592 grams

How do I prepare Hearty Lamb & Artichoke Stew?

HOMEMADE FLATBREAD: Set aside 2 tsp of flour. Place the rest in a bowl with a good pinch of salt. Using your hands, rub in 20ml of oil until it forms breadcrumbs. Add 70ml of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces per portion and use a rolling pin or bottle to shape into flat discs, about 12-15cm wide. 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 300ml of water. Lower the heat and simmer until slightly reduced and thickened, 10-12 minutes. In the final 1-2 minutes, add the peas and ½ the artichoke quarters. Add a sweetener (to taste) and season. TOASTED: Place a pan over high heat. When hot, cook the flatbreads one at a time until heated through and lightly crisped, 2 minutes per side. Smear butter (optional) or a drizzle of olive oil over the flatbread. LUSH LAMB: Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 2-3 minutes (shifting occasionally). Add the carrot pieces and the diced onion to the pot. Fry until golden, 3-4 minutes (shifting occasionally). DINNER IS SERVED: Plate up the flatbread and top with the lamb stew. Pile on the remaining artichoke quarters and dollop over the remaining yoghurt. Sprinkle over the chopped parsley. Delish work, Chef!

What should be prepared from my kitchen to make Hearty Lamb & Artichoke Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional), Rolling Pin

Hearty Lamb & Artichoke Stew

Tender pieces of lamb are simmered in a stew of NOMU Moroccan Rub, red wine, and tomato dotted with pops of green peas & artichokes. All of this hearty goodness is piled onto a homemade flatbread. Better wear an apron as you’ll be kneading and rolling your way to a delish dinner, Chef!

Hearty Lamb & Artichoke Stew

with homemade flatbread, fresh parsley & red wine

Hands on Time: 25 - 50 minutes

Overall Time: 40 - 65 minutes

Download the Recipe for 2

Ingredients:

Artichoke Hearts
Carrot
Free-range Lamb Chunks
Fresh Parsley
Low Fat Plain Yoghurt
NOMU Moroccan Rub
Onion
Peas
Red Wine
Self-raising Flour
Tomato Passata
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)
Rolling Pin

Serves 1

LUSH LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 2-3 minutes (shifting occasionally). Add the carrot pieces and the diced onion to the pot. Fry until golden, 3-4 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 150ml of water. Lower the heat and simmer until slightly reduced and thickened, 10-12 minutes. In the final 1-2 minutes, add the peas and ½ the artichoke quarters. Add a sweetener (to taste) and season.
HOMEMADE FLATBREAD
Set aside 1 tsp of flour. Place the rest in a bowl with a good pinch of salt. Using your hands, rub in 10ml of oil until it forms breadcrumbs. Add 35ml of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces and use a rolling pin or bottle to shape into flat discs, about 12-15cm wide.
TOASTED
Place a pan over high heat. When hot, cook the flatbreads one at a time until heated through and lightly crisped, 2 minutes per side. Smear butter (optional) or a drizzle of olive oil over the flatbread.
DINNER IS SERVED
Plate up the flatbread and top with the lamb stew. Pile on the remaining artichoke quarters and dollop over the remaining yoghurt. Sprinkle over the chopped parsley. Delish work, Chef!

Free-range Lamb Chunks - 150g
Carrot - 120g
Onion - 1
NOMU Moroccan Rub - 5ml
Tomato Paste - 10ml
Red Wine - 15ml
Tomato Passata - 100ml
Peas - 40g
Artichoke Hearts - 40g
Self-raising Flour - 125ml
Low Fat Plain Yoghurt - 90ml
Fresh Parsley - 3g

Download the Recipe

Serves 2

LUSH LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 2-3 minutes (shifting occasionally). Add the carrot pieces and the diced onion to the pot. Fry until golden, 3-4 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 300ml of water. Lower the heat and simmer until slightly reduced and thickened, 10-12 minutes. In the final 1-2 minutes, add the peas and ½ the artichoke quarters. Add a sweetener (to taste) and season.
HOMEMADE FLATBREAD
Set aside 2 tsp of flour. Place the rest in a bowl with a good pinch of salt. Using your hands, rub in 20ml of oil until it forms breadcrumbs. Add 70ml of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces per portion and use a rolling pin or bottle to shape into flat discs, about 12-15cm wide.
TOASTED
Place a pan over high heat. When hot, cook the flatbreads one at a time until heated through and lightly crisped, 2 minutes per side. Smear butter (optional) or a drizzle of olive oil over the flatbread.
DINNER IS SERVED
Plate up the flatbread and top with the lamb stew. Pile on the remaining artichoke quarters and dollop over the remaining yoghurt. Sprinkle over the chopped parsley. Delish work, Chef!

Free-range Lamb Chunks - 300g
Carrot - 240g
Onion - 1
NOMU Moroccan Rub - 10ml
Tomato Paste - 20ml
Red Wine - 30ml
Tomato Passata - 200ml
Peas - 80g
Artichoke Hearts - 80g
Self-raising Flour - 250ml
Low Fat Plain Yoghurt - 180ml
Fresh Parsley - 5g

Download the Recipe

Serves 3

LUSH LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 2-3 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 450ml of water. Lower the heat and simmer until slightly reduced and thickened, 12-15 minutes. In the final 1-2 minutes, add the peas and ½ the artichoke quarters. Add a sweetener (to taste) and season.
HOMEMADE FLATBREAD
Set aside 1 tbsp of flour. Place the rest in a bowl with a good pinch of salt. Using your hands, rub in 30ml of oil until it forms breadcrumbs. Add 100ml of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces per portion and use a rolling pin or bottle to shape into flat discs, about 12-15cm wide.
TOASTED
Place a pan over high heat. When hot, cook the flatbreads one at a time until heated through and lightly crisped, 2 minutes per side. Smear butter (optional) or a drizzle of olive oil over the flatbread.
DINNER IS SERVED
Plate up the flatbread and top with the lamb stew. Pile on the remaining artichoke quarters and dollop over the remaining yoghurt. Sprinkle over the chopped parsley. Delish work, Chef!

Free-range Lamb Chunks - 450g
Carrot - 360g
Onion - 2
NOMU Moroccan Rub - 15ml
Tomato Paste - 30ml
Red Wine - 45ml
Tomato Passata - 300ml
Peas - 120g
Artichoke Hearts - 120g
Self-raising Flour - 375ml
Low Fat Plain Yoghurt - 250ml
Fresh Parsley - 8g

Download the Recipe

Serves 4

LUSH LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 2-3 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 600ml of water. Lower the heat and simmer until slightly reduced and thickened, 15-18 minutes. In the final 1-2 minutes, add the peas and ½ the artichoke quarters. Add a sweetener (to taste) and season.
HOMEMADE FLATBREAD
Set aside 2 tbsp of flour. Place the rest in a bowl with a good pinch of salt. Using your hands, rub in 40ml of oil until it forms breadcrumbs. Add 140ml of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces per portion and use a rolling pin or bottle to shape into flat discs, about 12-15cm wide.
TOASTED
Place a pan over high heat. When hot, cook the flatbreads one at a time until heated through and lightly crisped, 2 minutes per side. Smear butter (optional) or a drizzle of olive oil over the flatbread.
DINNER IS SERVED
Plate up the flatbread and top with the lamb stew. Pile on the remaining artichoke quarters and dollop over the remaining yoghurt. Sprinkle over the chopped parsley. Delish work, Chef!