eCook Meal
Lamb Stew & Carrot Mash
with crispy poppadom & fresh parsley
A tasty, rich and warming stew perfect for a chilly night! Lamb is cooked until tender and then added to a glistening tomato sauce packed with garlic and NOMU Indian Rub. It is served with sweet carrot mash and sprinklings of crushed poppadoms and fresh parsley.
Serving guide
Choose your portion size.
Carrot MASH
Place the Carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
AROMATIC STEW
Pat the lamb dry with paper towel. Place a pot over medium heat with a drizzle of oil. When hot, add the lamb and fry until browned, 3-4 minutes (shifting occasionally). Add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the NOMU rub and the grated Garlic, fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 200ml of water. Simmer until slightly reduced, 10-12 minutes (stirring occasionally). Add a sweetener and season.
CRISPY POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadom, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
TIME TO DINE
Plate up a helping of flavourful lamb stew, serve with the Carrot mash on the side. Crumble over the crispy Poppadom and sprinkle over the chopped parsley. Enjoy, Chef!
Carrot MASH
Place the Carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
AROMATIC STEW
Pat the lamb dry with paper towel. Place a pot over medium heat with a drizzle of oil. When hot, add the lamb and fry until browned, 3-4 minutes (shifting occasionally). Add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the NOMU rub and the grated Garlic, fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 400ml of water. Simmer until slightly reduced, 10-12 minutes (stirring occasionally). Add a sweetener and season.
CRISPY POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
TIME TO DINE
Plate up a helping of flavourful lamb stew, serve with the Carrot mash on the side. Crumble over the crispy poppadoms and sprinkle over the chopped Parsley. Enjoy, Chef!
Carrot MASH
Place the Carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 30-35 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
AROMATIC STEW
Pat the lamb dry with paper towel. Place a pot over medium heat with a drizzle of oil. When hot, add the lamb and fry until browned, 3-4 minutes (shifting occasionally). Add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the NOMU rub and the grated Garlic, fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 600ml of water. Simmer until slightly reduced, 15-20 minutes (stirring occasionally). Add a sweetener and season.
CRISPY POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
TIME TO DINE
Plate up a helping of flavourful lamb stew, serve with the Carrot mash on the side. Crumble over the crispy poppadoms and sprinkle over the chopped Parsley. Enjoy, Chef!
Carrot MASH
Place the Carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 30-35 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
AROMATIC STEW
Pat the lamb dry with paper towel. Place a pot over medium heat with a drizzle of oil. When hot, add the lamb and fry until browned, 3-4 minutes (shifting occasionally). Add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the NOMU rub and the grated Garlic, fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 800ml of water. Simmer until slightly reduced, 15-20 minutes (stirring occasionally). Add a sweetener and season.
CRISPY POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
TIME TO DINE
Plate up a helping of flavourful lamb stew, serve with the Carrot mash on the side. Crumble over the crispy poppadoms and sprinkle over the chopped Parsley. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R171.06
for 4 servings · R42.77 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Poppadoms needs 4Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Free-range Lamb Chunks needs 600 gHalaal Free Range Lamb Bones Avg 1 kg 1 kg at R64.99 · 60% of packR38.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
Not in the Woolies basket — source these elsewhere:
- NOMU Indian Rub
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Frequently Asked Questions
What is the preparation time for Lamb Stew & Carrot Mash?
The preparation time for Lamb Stew & Carrot Mash with crispy poppadom & fresh parsley is between 20 and 45 minutes.
What is the total time required to make Lamb Stew & Carrot Mash with crispy poppadom & fresh parsley?
The total time required to make Lamb Stew & Carrot Mash with crispy poppadom & fresh parsley is between 35 and 55 minutes.
How many servings does Lamb Stew & Carrot Mash provide?
4 servings
What are the main ingredients in Lamb Stew & Carrot Mash?
Carrot, Free-range Lamb Chunks, Garlic, NOMU Indian Rub, Parsley, Poppadom, Red Onion, Tomato
What is the nutritional information of Lamb Stew & Carrot Mash?
Calories: 593, Carbs: 46 grams, Fat: grams, Protein: 32.4 grams, Sugar: 20.3 grams, Salt: 739 grams
How do I prepare Lamb Stew & Carrot Mash?
AROMATIC STEW: Pat the lamb dry with paper towel. Place a pot over medium heat with a drizzle of oil. When hot, add the lamb and fry until browned, 3-4 minutes (shifting occasionally). Add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the NOMU rub and the grated garlic, fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 400ml of water. Simmer until slightly reduced, 10-12 minutes (stirring occasionally). Add a sweetener and season. TIME TO DINE: Plate up a helping of flavourful lamb stew, serve with the carrot mash on the side. Crumble over the crispy poppadoms and sprinkle over the chopped parsley. Enjoy, Chef! CRISPY POPPADOMS: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. CARROT MASH: Place the carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Lamb Stew & Carrot Mash?
Carrot, Free-range Lamb Chunks, Garlic, NOMU Indian Rub, Parsley, Poppadom, Red Onion, Tomato
How many calories does Lamb Stew & Carrot Mash have?
593 calories
How much fat content does Lamb Stew & Carrot Mash have?
grams