Sijnn’s Braised Lamb Flatbread

Name: Sijnn’s Braised Lamb Flatbread
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beef; Beef Stock; Butternut; Curried Tomato Paste; Flatbread; Flatbreads; Free-range Lamb Shoulder Cubes; Fresh Cream; Fresh Parsley; Garlic Clove; Garlic Cloves; Onion; Onions; Peas

We’re convinced a picture of this dish should be next to the dictionary’s definition of ‘lip-smacking’. Juicy, melt-in-your-mouth lamb shoulder adorns a lightly crisped flatbread that has been generously coated with smashed peas. *Smacks lips*

Sijnn’s Braised Lamb Flatbread

with smashed peas, roasted butternut & fresh parsley

4.5

50 reviews

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

OVEN-ROASTED GOODNESS
Preheat the oven to 200°C. Boil the kettle. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TENDER & TOMATOEY LAMB
Dilute the stock with 150ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 2-3 minutes (shifting occasionally). Add the lamb cubes and fry until browned, 1-2 minutes. Add the Curried Tomato Paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly).
CURRY UP!
When the curry paste is fragrant, add the diluted stock to the pot. Bring to a boil. Reduce the heat and simmer until the lamb is tender and the sauce has thickened, 15-20 minutes (stirring occasionally). Remove from the heat and season.
OH-SO-CREAMY & DREAMY
Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Peas and a small splash of water. Remove from the heat and stir in the cream. Smash up the pea & cream mixture with a fork until a chunky paste. Add ½ the chopped parsley and seasoning. Place in a bowl, cover to keep warm, and set aside.
FLAVOURFUL Flatbread
Return the pan, wiped down, to a high heat with a small drizzle of oil or knob of butter. When hot, fry the Flatbread until heated through and lightly crisped, 2 minutes per side. Drain on paper towel.
LUSCIOUS LAMB FOR DINNER!
Place the Flatbread on a plate and smother in the smashed Peas. Top with the saucy lamb, and the roasted Butternut. Scatter over the remaining parsley. What a treat, Chef!

Butternut - 250g
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 5ml
Onion - 1
Free-range Lamb Shoulder Cubes - 160g
Curried Tomato Paste - 15ml
Garlic Clove - 1
Fresh Cream - 40ml
Peas - 40g
Fresh Parsley - 4g
Flatbread - 1

Download the Recipe

Serves 2

OVEN-ROASTED GOODNESS
Preheat the oven to 200°C. Boil the kettle. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TENDER & TOMATOEY LAMB
Dilute the stock with 300ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the lamb cubes and fry until browned, 1-2 minutes. Add the Curried Tomato Paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly).
CURRY UP!
When the curry paste is fragrant, add the diluted stock to the pot. Bring to a boil. Reduce the heat and simmer until the lamb is tender and the sauce has thickened, 15-20 minutes (stirring occasionally). Remove from the heat and season.
OH-SO-CREAMY & DREAMY
Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Peas and a small splash of water. Remove from the heat and stir in the cream. Smash up the pea & cream mixture with a fork until a chunky paste. Add ½ the chopped parsley and seasoning. Place in a bowl, cover to keep warm, and set aside.
FLAVOURFUL Flatbread
Return the pan, wiped down, to a high heat with a small drizzle of oil or knob of butter. When hot, fry the Flatbreads until heated through and lightly crisped, 2 minutes per side. Drain on paper towel.
LUSCIOUS LAMB FOR DINNER!
Place the Flatbread on a plate and smother in the smashed Peas. Top with the saucy lamb, and the roasted Butternut. Scatter over the remaining parsley. What a treat, Chef!

Butternut - 500g
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 10ml
Onion - 1
Free-range Lamb Shoulder Cubes - 320g
Curried Tomato Paste - 30ml
Garlic Clove - 1
Fresh Cream - 80ml
Peas - 80g
Fresh Parsley - 8g
Flatbreads - 2

Download the Recipe

Serves 3

OVEN-ROASTED GOODNESS
Preheat the oven to 200°C. Boil the kettle. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TENDER & TOMATOEY LAMB
Dilute the stock with 450ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the lamb cubes and fry until browned, 1-2 minutes. You may need to do this step in batches. Add all the lamb back to the pot and add the Curried Tomato Paste (to taste). Fry until fragrant, 2-3 minutes (shifting constantly).
CURRY UP!
When the curry paste is fragrant, add the diluted stock to the pot. Bring to a boil. Reduce the heat and simmer until the lamb is tender and the sauce has thickened, 20-25 minutes (stirring occasionally). Remove from the heat and season.
OH-SO-CREAMY & DREAMY
Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Peas and a small splash of water. Remove from the heat and stir in the cream. Smash up the pea & cream mixture with a fork until a chunky paste. Add ½ the chopped parsley and seasoning. Place in a bowl, cover to keep warm, and set aside.
FLAVOURFUL Flatbread
Return the pan, wiped down, to a high heat with a small drizzle of oil or knob of butter. When hot, fry the Flatbreads until heated through and lightly crisped, 2 minutes per side. Drain on paper towel.
LUSCIOUS LAMB FOR DINNER!
Place the Flatbread on a plate and smother in the smashed Peas. Top with the saucy lamb, and the roasted Butternut. Scatter over the remaining parsley. What a treat, Chef!

Butternut - 750g
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 15ml
Onions - 2
Free-range Lamb Shoulder Cubes - 480g
Curried Tomato Paste - 45ml
Garlic Cloves - 2
Fresh Cream - 120ml
Peas - 120g
Fresh Parsley - 12g
Flatbreads - 3

Download the Recipe

Serves 4

OVEN-ROASTED GOODNESS
Preheat the oven to 200°C. Boil the kettle. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TENDER & TOMATOEY LAMB
Dilute the stock with 600ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 5-6 minutes (shifting occasionally). Add the lamb cubes and fry until browned, 1-2 minutes. You may need to do this step in batches. Add all the lamb back to the pot and add the Curried Tomato Paste (to taste). Fry until fragrant, 2-3 minutes (shifting constantly).
CURRY UP!
When the curry paste is fragrant, add the diluted stock to the pot. Bring to a boil. Reduce the heat and simmer until the lamb is tender and the sauce has thickened, 20-25 minutes (stirring occasionally). Remove from the heat and season.
OH-SO-CREAMY & DREAMY
Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Peas and a small splash of water. Remove from the heat and stir in the cream. Smash up the pea & cream mixture with a fork until a chunky paste. Add ½ the chopped parsley and seasoning. Place in a bowl, cover to keep warm, and set aside.
FLAVOURFUL Flatbread
Return the pan, wiped down, to a high heat with a small drizzle of oil or knob of butter. When hot, fry the Flatbreads until heated through and lightly crisped, 2 minutes per side. Drain on paper towel.
LUSCIOUS LAMB FOR DINNER!
Place the Flatbread on a plate and smother in the smashed Peas. Top with the saucy lamb, and the roasted Butternut. Scatter over the remaining parsley. What a treat, Chef!

Butternut - 1kg
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 20ml
Onions - 2
Free-range Lamb Shoulder Cubes - 640g
Curried Tomato Paste - 60ml
Garlic Cloves - 2
Fresh Cream - 160ml
Peas - 160g
Fresh Parsley - 15g
Flatbreads - 4

Download the Recipe

Frequently Asked Questions

What is the preparation time for Sijnn’s Braised Lamb Flatbread?

The preparation time for Sijnn’s Braised Lamb Flatbread with smashed peas, roasted butternut & fresh parsley is between 30 and 50 minutes.

What is the total time required to make Sijnn’s Braised Lamb Flatbread with smashed peas, roasted butternut & fresh parsley?

The total time required to make Sijnn’s Braised Lamb Flatbread with smashed peas, roasted butternut & fresh parsley is between 45 and 65 minutes.

How many servings does Sijnn’s Braised Lamb Flatbread provide?

4 servings

What are the main ingredients in Sijnn’s Braised Lamb Flatbread?

Beef, Beef Stock, Butternut, Curried Tomato Paste, Flatbread, Flatbreads, Free-range Lamb Shoulder Cubes, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Peas

What is the nutritional information of Sijnn’s Braised Lamb Flatbread?

Calories: 1068, Carbs: 98 grams, Fat: grams, Protein: 43.4 grams, Sugar: 21.3 grams, Salt: 839 grams

How do I prepare Sijnn’s Braised Lamb Flatbread?

OVEN-ROASTED GOODNESS: Preheat the oven to 200°C. Boil the kettle. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). CURRY UP!: When the curry paste is fragrant, add the diluted stock to the pot. Bring to a boil. Reduce the heat and simmer until the lamb is tender and the sauce has thickened, 15-20 minutes (stirring occasionally). Remove from the heat and season. OH-SO-CREAMY & DREAMY: Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the peas and a small splash of water. Remove from the heat and stir in the cream. Smash up the pea & cream mixture with a fork until a chunky paste. Add ½ the chopped parsley and seasoning. Place in a bowl, cover to keep warm, and set aside. FLAVOURFUL FLATBREAD: Return the pan, wiped down, to a high heat with a small drizzle of oil or knob of butter. When hot, fry the flatbreads until heated through and lightly crisped, 2 minutes per side. Drain on paper towel. LUSCIOUS LAMB FOR DINNER!: Place the flatbread on a plate and smother in the smashed peas. Top with the saucy lamb, and the roasted butternut. Scatter over the remaining parsley. What a treat, Chef! TENDER & TOMATOEY LAMB: Dilute the stock with 300ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the lamb cubes and fry until browned, 1-2 minutes. Add the curried tomato paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly).

What should be prepared from my kitchen to make Sijnn’s Braised Lamb Flatbread?

Beef, Beef Stock, Butternut, Curried Tomato Paste, Flatbread, Flatbreads, Free-range Lamb Shoulder Cubes, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Peas