eCook Meal
Sweet ‘n Spicy Lamb Goulash
with poppadoms & curried cabbage wedges
Here’s a clever cooking tip for you, Chef! When cabbage softens, it can absorb flavours much better and turns sweeter instead of bitter. In this recipe, this versatile vegetable will absorb fragrant curry powder. The spicy earthiness will perfectly complement a delicious serving of sticky-sweet lamb, made with a special UCOOK lamb rub spice mix, silky onion & Mrs Balls chutney.
Serving guide
Choose your portion size.
CURRIED Cabbage
In a bowl, combine the curry powder with a knob of butter and seasoning. Mix until everything is well combined. Place a pan (with a lid) on medium heat with a drizzle of oil. When hot, fry the Cabbage wedges until charred, 2-3 minutes per side. Add in a splash of water and place the lid on the pan. Allow the cabbage to steam until soft, 2-3 minutes. Remove the lid and add the curry butter; baste the cabbage with the butter while on the heat for a further 1-2 minutes. Remove from the heat, season, and set aside covered to keep warm.
LIPSMACKING LAMB
Place a pan over high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side. Remove from the pan and rest for 5 minutes. Return the pan to medium heat with a drizzle of oil. When hot, add in the Onions and cook for 2-3 minutes until softened. Add in the lamb rub and cook until the spices are fragrant for 1-2 minutes. Then add in the chutney and 30ml [60ml]|#7DA0D7 of water. Simmer the sauce for 1-2 minutes, remove from the heat, and add the lamb back into the pan. Season and set aside.
CRUNCH FACTOR
Heat the Poppadoms in the microwave until crispy, 1-2 minutes.
PERFECT PLATE
Plate up the curried Cabbage with the sweet 'n spicy lamb. Place the Poppadoms and raita alongside the lamb and cabbage. Dinner is ready. Enjoy, Chef!
CURRIED Cabbage
In a bowl, combine the curry powder with a knob of butter and seasoning. Mix until everything is well combined. Place a pan (with a lid) on medium heat with a drizzle of oil. When hot, fry the Cabbage wedges until charred, 2-3 minutes per side. Add in a splash of water and place the lid on the pan. Allow the cabbage to steam until soft, 2-3 minutes. Remove the lid and add the curry butter; baste the cabbage with the butter while on the heat for a further 1-2 minutes. Remove from the heat, season, and set aside covered to keep warm.
LIPSMACKING LAMB
Place a pan over high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side. Remove from the pan and rest for 5 minutes. Return the pan to medium heat with a drizzle of oil. When hot, add in the Onions and cook for 2-3 minutes until softened. Add in the lamb rub and cook until the spices are fragrant for 1-2 minutes. Then add in the chutney and 30ml [60ml]|#7DA0D7 of water. Simmer the sauce for 1-2 minutes, remove from the heat, and add the lamb back into the pan. Season and set aside.
CRUNCH FACTOR
Heat the Poppadoms in the microwave until crispy, 1-2 minutes.
PERFECT PLATE
Plate up the curried Cabbage with the sweet 'n spicy lamb. Place the Poppadoms and raita alongside the lamb and cabbage. Dinner is ready. Enjoy, Chef!
CURRIED Cabbage
In a bowl, combine the curry powder with a knob of butter and seasoning. Mix until everything is well combined. Place a pan (with a lid) on medium heat with a drizzle of oil. When hot, fry the Cabbage wedges until charred, 2-3 minutes per side. Add in a splash of water and place the lid on the pan. Allow the cabbage to steam until soft, 3-4 minutes. Remove the lid and add the curry butter; baste the cabbage with the butter while on the heat for a further 2-3 minutes. Remove from the heat, season, and set aside covered to keep warm.
LIPSMACKING LAMB
Place a pan over high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side. Remove from the pan and rest for 5 minutes. Return the pan to medium heat with a drizzle of oil. When hot, add in the Onions and cook for 2-3 minutes until softened. Add in the lamb rub and cook until the spices are fragrant for 1-2 minutes. Then add in the chutney and 90ml [120ml]|#7DA0D7 of water. Simmer the sauce for 1-2 minutes, remove from the heat, and add the lamb back into the pan. Season and set aside.
CRUNCH FACTOR
Heat the Poppadoms in the microwave until crispy, 1-2 minutes.
PERFECT PLATE
Plate up the curried Cabbage with the sweet 'n spicy lamb. Place the Poppadoms and raita alongside the lamb and cabbage. Dinner is ready. Enjoy, Chef!
CURRIED Cabbage
In a bowl, combine the curry powder with a knob of butter and seasoning. Mix until everything is well combined. Place a pan (with a lid) on medium heat with a drizzle of oil. When hot, fry the Cabbage wedges until charred, 2-3 minutes per side. Add in a splash of water and place the lid on the pan. Allow the cabbage to steam until soft, 3-4 minutes. Remove the lid and add the curry butter; baste the cabbage with the butter while on the heat for a further 2-3 minutes. Remove from the heat, season, and set aside covered to keep warm.
LIPSMACKING LAMB
Place a pan over high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side. Remove from the pan and rest for 5 minutes. Return the pan to medium heat with a drizzle of oil. When hot, add in the Onions and cook for 2-3 minutes until softened. Add in the lamb rub and cook until the spices are fragrant for 1-2 minutes. Then add in the chutney and 90ml [120ml]|#7DA0D7 of water. Simmer the sauce for 1-2 minutes, remove from the heat, and add the lamb back into the pan. Season and set aside.
CRUNCH FACTOR
Heat the Poppadoms in the microwave until crispy, 1-2 minutes.
PERFECT PLATE
Plate up the curried Cabbage with the sweet 'n spicy lamb. Place the Poppadoms and raita alongside the lamb and cabbage. Dinner is ready. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R158.95
for 4 servings · R39.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lamb Rub needs 60 mlLamb Rub 65 g R33.99 · whole pack (size can't be divided)R33.99
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Medium Curry Powder needs 10 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Cabbage needs 400 gChinese Cabbage 300 g 300 g at R29.99 · 1.33× packR39.99
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Free-range Lamb Chunks needs 600 gFree Range Lamb Bones Avg 1 kg 1 kg at R79.99 · 60% of packR47.99
Not in the Woolies basket — source these elsewhere:
- Poppadoms
- Mrs Balls Chutney
- Raita
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sweet ‘n Spicy Lamb Goulash?
The preparation time for Sweet ‘n Spicy Lamb Goulash with poppadoms & curried cabbage wedges is between 25 and 40 minutes.
What is the total time required to make Sweet ‘n Spicy Lamb Goulash with poppadoms & curried cabbage wedges?
The total time required to make Sweet ‘n Spicy Lamb Goulash with poppadoms & curried cabbage wedges is between 30 and 45 minutes.
How many servings does Sweet ‘n Spicy Lamb Goulash provide?
4 servings
What are the main ingredients in Sweet ‘n Spicy Lamb Goulash?
Cabbage, Free-range Lamb Chunks, Lamb Rub, Medium Curry Powder, Mrs. Balls Chutney, Onion, Onions, Poppadoms, Raita
What is the nutritional information of Sweet ‘n Spicy Lamb Goulash?
Calories: 653, Carbs: 47 grams, Fat: grams, Protein: 37.5 grams, Sugar: 25.4 grams, Salt: 818 grams
How do I prepare Sweet ‘n Spicy Lamb Goulash?
PERFECT PLATE: Plate up the curried cabbage with the sweet 'n spicy lamb. Place the poppadoms and raita alongside the lamb and cabbage. Dinner is ready. Enjoy, Chef! CRUNCH FACTOR: Heat the poppadoms in the microwave until crispy, 1-2 minutes. LIPSMACKING LAMB: Place a pan over high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side. Remove from the pan and rest for 5 minutes. Return the pan to medium heat with a drizzle of oil. When hot, add in the onions and cook for 2-3 minutes until softened. Add in the lamb rub and cook until the spices are fragrant for 1-2 minutes. Then add in the chutney and 30ml [60ml]|#7DA0D7 of water. Simmer the sauce for 1-2 minutes, remove from the heat, and add the lamb back into the pan. Season and set aside. CURRIED CABBAGE: In a bowl, combine the curry powder with a knob of butter and seasoning. Mix until everything is well combined. Place a pan (with a lid) on medium heat with a drizzle of oil. When hot, fry the cabbage wedges until charred, 2-3 minutes per side. Add in a splash of water and place the lid on the pan. Allow the cabbage to steam until soft, 2-3 minutes. Remove the lid and add the curry butter; baste the cabbage with the butter while on the heat for a further 1-2 minutes. Remove from the heat, season, and set aside covered to keep warm.
What should be prepared from my kitchen to make Sweet ‘n Spicy Lamb Goulash?
Cabbage, Free-range Lamb Chunks, Lamb Rub, Medium Curry Powder, Mrs. Balls Chutney, Onion, Onions, Poppadoms, Raita
How many calories does Sweet ‘n Spicy Lamb Goulash have?
653 calories
How much fat content does Sweet ‘n Spicy Lamb Goulash have?
grams