eCook Meal
Sijnn’s Braised Lamb Flatbread
with smashed peas, roasted butternut & fresh parsley
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*
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R105.16
for 4 servings · R26.29 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Flatbreads needs 4Sea Salt Sourdough Flatbread Crackers 150 g R39.99 · whole pack (size can't be divided)R39.99
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Fresh Cream needs 160 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 8% of packR3.12
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
-
Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
Not in the Woolies basket — source these elsewhere:
- Curried Tomato Paste
- Free-range Lamb Shoulder Cubes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cream, Curried Tomato Paste, Flatbread, Free-range Lamb Shoulder Cubes, Garlic, Onion, Parsley, Pea
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?
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. 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). 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! 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).
What should be prepared from my kitchen to make Sijnn’s Braised Lamb Flatbread?
Beef, Beef Stock, Butternut, Cream, Curried Tomato Paste, Flatbread, Free-range Lamb Shoulder Cubes, Garlic, Onion, Parsley, Pea
How many calories does Sijnn’s Braised Lamb Flatbread have?
1068 calories
How much fat content does Sijnn’s Braised Lamb Flatbread have?
grams