A classic lamb stew flavoured with NOMU Indian Rub and loaded with aubergine, onion & garlic. Served with rustic carrot mash and sprinkled with fresh mint. Time to dive in!
Lush Lamb Stew & Carrot Mash
Lush Lamb Stew & Carrot Mash
with fresh mint & aubergine
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Aubergine
- Carrot
- Free-range Lamb Goulash
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- NOMU Indian Rub
- Onion
- Onions
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
- Butter (optional)
- Milk (optional)
ROAST AUBS
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened, shifting halfway.
GET MASHING
Boil the kettle. Place a pot over a medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the Carrot chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain the carrots and return them to the pot. Stir in a knob of butter or coconut oil (optional), a splash of milk or water, and seasoning. Mash with a fork or potato masher until the desired consistency and warmed through.
SOMETHING’S STEWING
Pat the lamb dry with paper towel. Place a pot over a medium heat with a drizzle of oil. When hot, add the lamb and fry for 3-4 minutes until browned, shifting occasionally. Add the diced Onion and fry for 3-4 minutes until soft, shifting occasionally. Add the rub and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 200ml of water. Leave to simmer for 8-10 minutes until slightly reduced, stirring occasionally.
FINISH IT OFF
When the Aubergine is finished roasting and the stew has finished simmering, add the aubergine to the stew and mix until fully combined. Leave to simmer for 3-4 minutes until the sauce thickens. Season with a sweetener of choice, salt, and pepper.
DINNER IS READY
Plate up a helping of flavourful lamb stew. Sprinkle over the picked mint and serve with the Carrot mash. Enjoy, Chef!
ROAST AUBS
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened, shifting halfway.
GET MASHING
Boil the kettle. Place a pot over a medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the Carrot chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain the carrots and return them to the pot. Stir in a knob of butter or coconut oil (optional), a splash of milk or water, and seasoning. Mash with a fork or potato masher until the desired consistency and warmed through.
SOMETHING’S STEWING
Pat the lamb dry with paper towel. Place a pot over a medium heat with a drizzle of oil. When hot, add the lamb and fry for 3-4 minutes until browned, shifting occasionally. Add the diced Onion and fry for 3-4 minutes until soft, shifting occasionally. Add the rub and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 400ml of water. Leave to simmer for 10-12 minutes until slightly reduced, stirring occasionally.
FINISH IT OFF
When the Aubergine is finished roasting and the stew has finished simmering, add the aubergine to the stew and mix until fully combined. Leave to simmer for 3-4 minutes until the sauce thickens. Season with a sweetener of choice, salt, and pepper.
DINNER IS READY
Plate up a helping of flavourful lamb stew. Sprinkle over the picked mint and serve with the Carrot mash. Enjoy, Chef!
ROAST AUBS
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until softened, shifting halfway.
GET MASHING
Boil the kettle. Place a pot over a medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the Carrot chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain the carrots and return them to the pot. Stir in a knob of butter or coconut oil (optional), a splash of milk or water, and seasoning. Mash with a fork or potato masher until the desired consistency and warmed through.
SOMETHING’S STEWING
Pat the lamb dry with paper towel. Place a pot over a medium heat with a drizzle of oil. When hot, add the lamb and fry for 4-5 minutes until browned, shifting occasionally. Add the diced Onion and fry for 4-5 minutes until soft, shifting occasionally. Add the rub and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 600ml of water. Leave to simmer for 12-15 minutes until slightly reduced, stirring occasionally.
FINISH IT OFF
When the Aubergine is finished roasting and the stew has finished simmering, add the aubergine to the stew and mix until fully combined. Leave to simmer for 4-5 minutes until the sauce thickens. Season with a sweetener of choice, salt, and pepper.
DINNER IS READY
Plate up a helping of flavourful lamb stew. Sprinkle over the picked mint and serve with the Carrot mash. Enjoy, Chef!
ROAST AUBS
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until softened, shifting halfway.
GET MASHING
Boil the kettle. Place a pot over a medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the Carrot chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain the carrots and return them to the pot. Stir in a knob of butter or coconut oil (optional), a splash of milk or water, and seasoning. Mash with a fork or potato masher until the desired consistency and warmed through.
SOMETHING’S STEWING
Pat the lamb dry with paper towel. Place a pot over a medium heat with a drizzle of oil. When hot, add the lamb and fry for 4-5 minutes until browned, shifting occasionally. Add the diced Onion and fry for 4-5 minutes until soft, shifting occasionally. Add the rub and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 800ml of water. Leave to simmer for 12-15 minutes until slightly reduced, stirring occasionally.
FINISH IT OFF
When the Aubergine is finished roasting and the stew has finished simmering, add the aubergine to the stew and mix until fully combined. Leave to simmer for 4-5 minutes until the sauce thickens. Season with a sweetener of choice, salt, and pepper.
DINNER IS READY
Plate up a helping of flavourful lamb stew. Sprinkle over the picked mint and serve with the Carrot mash. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Lush Lamb Stew & Carrot Mash?
The preparation time for Lush Lamb Stew & Carrot Mash with fresh mint & aubergine is between 15 and 30 minutes.
What is the total time required to make Lush Lamb Stew & Carrot Mash with fresh mint & aubergine?
The total time required to make Lush Lamb Stew & Carrot Mash with fresh mint & aubergine is between 40 and 55 minutes.
How many servings does Lush Lamb Stew & Carrot Mash provide?
4 servings
What are the main ingredients in Lush Lamb Stew & Carrot Mash?
Aubergine, Carrot, Free-range Lamb Goulash, Fresh Mint, Garlic Clove, Garlic Cloves, NOMU Indian Rub, Onion, Onions, Tomato Passata
What is the nutritional information of Lush Lamb Stew & Carrot Mash?
Calories: 640, Carbs: 56 grams, Fat: grams, Protein: 33.2 grams, Sugar: 28.8 grams, Salt: 540 grams
How do I prepare Lush Lamb Stew & Carrot Mash?
ROAST AUBS: Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened, shifting halfway. SOMETHING’S STEWING: Pat the lamb dry with paper towel. Place a pot over a medium heat with a drizzle of oil. When hot, add the lamb and fry for 3-4 minutes until browned, shifting occasionally. Add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the rub and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 400ml of water. Leave to simmer for 10-12 minutes until slightly reduced, stirring occasionally. DINNER IS READY: Plate up a helping of flavourful lamb stew. Sprinkle over the picked mint and serve with the carrot mash. Enjoy, Chef! FINISH IT OFF: When the aubergine is finished roasting and the stew has finished simmering, add the aubergine to the stew and mix until fully combined. Leave to simmer for 3-4 minutes until the sauce thickens. Season with a sweetener of choice, salt, and pepper. GET MASHING: Boil the kettle. Place a pot over a medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain the carrots and return them to the pot. Stir in a knob of butter or coconut oil (optional), a splash of milk or water, and seasoning. Mash with a fork or potato masher until the desired consistency and warmed through.
What should be prepared from my kitchen to make Lush Lamb Stew & Carrot Mash?
Aubergine, Carrot, Free-range Lamb Goulash, Fresh Mint, Garlic Clove, Garlic Cloves, NOMU Indian Rub, Onion, Onions, Tomato Passata
How many calories does Lush Lamb Stew & Carrot Mash have?
640 calories
How much fat content does Lush Lamb Stew & Carrot Mash have?
grams
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