eCook Meal
Luscious Lamb & Fondant Potatoes
with a curry leaf burnt butter & a carrot sultana salad
Try something new! Fondant potatoes are an all time favourite with chefs. Served with succulent tandoori-spiced lamb and drizzled with a curry leaf burnt butter for added richness!
Serving guide
Choose your portion size.
FANCY FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Cut the Potato in half lengthways and cut each half into quarters. Dilute the stock with 100ml of boiling water. Place an ovenproof pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, add the potato pieces (shortest side down) and fry until the base is golden, 5 minutes. Flip, and pour in the diluted stock. Pop in the hot oven and bake until the potatoes are tender, 25-30 minutes (adding more water if necessary).
ROAST CARROTS
Spread the halved baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). In the final 5 minutes, scatter the chopped pecan nuts over the carrots.
SIZZLING LAMB
When the potatoes have 5-10 minutes remaining, place a nonstick, oven-proof pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final minute, baste the lamb with a knob of butter and the NOMU rub. Once browned, pop the pan into the hot oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
CURRY LEAF BURNT BUTTER
Return the pan, wiped down if necessary, to medium-high heat with 20g of butter. Once foaming, add the rinsed curry leaves and spread out in a single layer. Fry, 1-2 minutes, watching closely to make sure they don’t burn! Remove the pan from the heat.
CARROT & SULTANA SALAD
In a salad bowl, combine the roasted carrots and nuts, the sultanas, the rinsed green leaves, a drizzle of olive oil, and seasoning.
PLATE IT UP!
Plate up the tender lamb slices alongside the fondant potatoes. Drizzle over the curry leaf burnt butter. Side with the carrot and sultana salad. Beautiful, Chef!
FANCY FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Cut the potatoes in half lengthways and cut each half into quarters. Dilute the stock with 200ml of boiling water. Place an ovenproof pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, add the Potato pieces (shortest side down) and fry until the base is golden, 5 minutes. Flip, and pour in the diluted stock. Pop in the hot oven and bake until the potatoes are tender, 25-30 minutes (adding more water if necessary).
ROAST CARROTS
Spread the halved baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). In the final 5 minutes, scatter the chopped pecan nuts over the carrots.
SIZZLING LAMB
When the potatoes have 5-10 minutes remaining, place a nonstick, oven-proof pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final minute, baste the lamb with a knob of butter and the NOMU rub. Once browned, pop the pan into the hot oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
CURRY LEAF BURNT BUTTER
Return the pan, wiped down if necessary, to medium-high heat with 40g of butter. Once foaming, add the rinsed curry leaves and spread out in a single layer. Fry, 1-2 minutes, watching closely to make sure they don’t burn! Remove the pan from the heat.
CARROT & SULTANA SALAD
In a salad bowl, combine the roasted carrots and nuts, the sultanas, the rinsed green leaves, a drizzle of olive oil, and seasoning.
PLATE IT UP!
Plate up the tender lamb slices alongside the fondant potatoes. Drizzle over the curry leaf burnt butter. Side with the carrot and sultana salad. Beautiful, Chef!
FANCY FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Cut the potatoes in half lengthways and cut each half into quarters. Dilute the stock with 300ml of boiling water. Place a large, ovenproof pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, add the Potato pieces (shortest side down) and fry until the base is golden, 5 minutes. Flip, and pour in the diluted stock. Pop in the hot oven and bake until the potatoes are tender, 25-30 minutes (adding more water if necessary).
ROAST CARROTS
Spread the halved baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). In the final 5 minutes, scatter the chopped pecan nuts over the carrots.
SIZZLING LAMB
When the potatoes have 5-10 minutes remaining, place a nonstick, oven-proof pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final minute, baste the lamb with a knob of butter and the NOMU rub. Once browned, pop the pan into the hot oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
CURRY LEAF BURNT BUTTER
Return the pan, wiped down if necessary, to medium-high heat with 60g of butter. Once foaming, add the rinsed curry leaves and spread out in a single layer. Fry, 1-2 minutes, watching closely to make sure they don’t burn! Remove the pan from the heat.
CARROT & SULTANA SALAD
In a salad bowl, combine the roasted carrots and nuts, the sultanas, the rinsed green leaves, a drizzle of olive oil, and seasoning.
PLATE IT UP!
Plate up the tender lamb slices alongside the fondant potatoes. Drizzle over the curry leaf burnt butter. Side with the carrot and sultana salad. Beautiful, Chef!
FANCY FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Cut the potatoes in half lengthways and cut each half into quarters. Dilute the stock with 400ml of boiling water. Place a large, ovenproof pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, add the Potato pieces (shortest side down) and fry until the base is golden, 5 minutes. Flip, and pour in the diluted stock. Pop in the hot oven and bake until the potatoes are tender, 25-30 minutes (adding more water if necessary).
ROAST CARROTS
Spread the halved baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). In the final 5 minutes, scatter the chopped pecan nuts over the carrots.
SIZZLING LAMB
When the potatoes have 5-10 minutes remaining, place a nonstick, oven-proof pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final minute, baste the lamb with a knob of butter and the NOMU rub. Once browned, pop the pan into the hot oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
CURRY LEAF BURNT BUTTER
Return the pan, wiped down if necessary, to medium-high heat with 80g of butter. Once foaming, add the rinsed curry leaves and spread out in a single layer. Fry, 1-2 minutes, watching closely to make sure they don’t burn! Remove the pan from the heat.
CARROT & SULTANA SALAD
In a salad bowl, combine the roasted carrots and nuts, the sultanas, the rinsed green leaves, a drizzle of olive oil, and seasoning.
PLATE IT UP!
Plate up the tender lamb slices alongside the fondant potatoes. Drizzle over the curry leaf burnt butter. Side with the carrot and sultana salad. Beautiful, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R118.92
for 4 servings · R29.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
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Curry Leaves needs 10 gCurry Leaves 3 g 3 g at R26.99 · 3.3× packsR89.97
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Chicken Stock needs 25 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 5% of packR2.75
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Golden Sultanas
- Baby Carrot Medley
- Free-range De-boned Lamb Leg
- NOMU Tandoori Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Luscious Lamb & Fondant Potatoes?
The preparation time for Luscious Lamb & Fondant Potatoes with a curry leaf burnt butter & a carrot sultana salad is between 20 and 35 minutes.
What is the total time required to make Luscious Lamb & Fondant Potatoes with a curry leaf burnt butter & a carrot sultana salad?
The total time required to make Luscious Lamb & Fondant Potatoes with a curry leaf burnt butter & a carrot sultana salad is between 35 and 50 minutes.
How many servings does Luscious Lamb & Fondant Potatoes provide?
4 servings
What are the main ingredients in Luscious Lamb & Fondant Potatoes?
Baby Carrot Medley, Chicken, Chicken Stock, Curry Leaves, Free-Range De-boned Lamb Leg, Golden Sultanas, Green Leaves, NOMU Tandoori Rub, Pecan Nut, Potato
What is the nutritional information of Luscious Lamb & Fondant Potatoes?
Calories: 791, Carbs: 67 grams, Fat: grams, Protein: 36.3 grams, Sugar: 17.6 grams, Salt: 1444 grams
How do I prepare Luscious Lamb & Fondant Potatoes?
CURRY LEAF BURNT BUTTER: Return the pan, wiped down if necessary, to medium-high heat with 40g of butter. Once foaming, add the rinsed curry leaves and spread out in a single layer. Fry, 1-2 minutes, watching closely to make sure they don’t burn! Remove the pan from the heat. CARROT & SULTANA SALAD: In a salad bowl, combine the roasted carrots and nuts, the sultanas, the rinsed green leaves, a drizzle of olive oil, and seasoning. PLATE IT UP!: Plate up the tender lamb slices alongside the fondant potatoes. Drizzle over the curry leaf burnt butter. Side with the carrot and sultana salad. Beautiful, Chef! FANCY FONDANT POTATOES: Preheat the oven to 220°C. Boil the kettle. Cut the potatoes in half lengthways and cut each half into quarters. Dilute the stock with 200ml of boiling water. Place an ovenproof pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, add the potato pieces (shortest side down) and fry until the base is golden, 5 minutes. Flip, and pour in the diluted stock. Pop in the hot oven and bake until the potatoes are tender, 25-30 minutes (adding more water if necessary). SIZZLING LAMB: When the potatoes have 5-10 minutes remaining, place a nonstick, oven-proof pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final minute, baste the lamb with a knob of butter and the NOMU rub. Once browned, pop the pan into the hot oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning. ROAST CARROTS: Spread the halved baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). In the final 5 minutes, scatter the chopped pecan nuts over the carrots.
What should be prepared from my kitchen to make Luscious Lamb & Fondant Potatoes?
Baby Carrot Medley, Chicken, Chicken Stock, Curry Leaves, Free-Range De-boned Lamb Leg, Golden Sultanas, Green Leaves, NOMU Tandoori Rub, Pecan Nut, Potato
How many calories does Luscious Lamb & Fondant Potatoes have?
791 calories
How much fat content does Luscious Lamb & Fondant Potatoes have?
grams