eCook Meal
Taphuis Braised Lamb Flatbreads
with creamed spinach purée & mango atchar
This juicy, slow-cooked lamb shoulder will just melt in your mouth. Throw in a foolproof homemade flatbread, a smear of silky creamed spinach, and some zingy mango atchar, and you’ve got the best part of your week sorted!
Serving guide
Choose your portion size.
TENDER LAMB
Boil the kettle. Dilute the stock with 250ml of boiling water. Place a pot over a medium-high heat with some oil. When hot, fry the lamb for 1-2 minutes until sealed but not cooked through. Add the curry paste to taste and fry for 1-2 minutes until fragrant. Mix in the tomato paste and stock, and bring to the boil. Reduce the heat and simmer for 40-50 minutes until the lamb is tender and the sauce is thick. Stir occasionally and remove from the heat on completion.
MIX THE DOUGH
Set aside 1 tsp of flour. Place the rest in a bowl with the coriander seeds and a good pinch of salt. Using your hands, rub in 10ml of oil until it forms breadcrumbs. Mix in 35ml of yoghurt until combined in a sticky ball. If too dry, mix in water in 5ml increments until combined. Use ½ of the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 2 pieces and roll into balls. Cover with cling wrap and pop in the fridge.
OH-SO-CREAMY
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft. Add the grated Garlic and fry for 1 minute until fragrant, shifting constantly. Stir in a small splash of water to deglaze the pan and remove from the heat. Stir in the cream until heated through. Transfer to a bowl, cover to keep warm, and set aside.
GREENS
Boil the kettle again. Place the shredded Spinach in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and run under cold water to stop the cooking process. Squeeze out the excess water with paper towel. Place in a blender with the cream sauce and blend until smooth. Season, cover to keep warm, and set aside for serving.
FLATBREADS
Spread the reserved flour across a flat surface. Place the dough balls on top and use a rolling pin to shape into flat discs of 10-12cm in diameter. Return the pan to a high heat with a small drizzle of oil or knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion and allow to drain on paper towel.
ASSEMBLE
Place the flatbreads on a board and smother in Spinach purée. Top with the saucy lamb, mango atchar, and remaining yoghurt. Garnish with the rinsed coriander leaves. What a treat!
TENDER LAMB
Boil the kettle. Dilute the stock with 500ml of boiling water. Place a pot over a medium-high heat with some oil. When hot, fry the lamb for 1-2 minutes until sealed but not cooked through. Add the curry paste to taste and fry for 1-2 minutes until fragrant. Mix in the tomato paste and stock, and bring to the boil. Reduce the heat and simmer for 40-50 minutes until the lamb is tender and the sauce is thick. Stir occasionally and remove from the heat on completion.
MIX THE DOUGH
Set aside 2 tsp of flour. Place the rest in a bowl with the coriander seeds and a good pinch of salt. Using your hands, rub in 20ml of oil until it forms breadcrumbs. Mix in 70ml of yoghurt until combined in a sticky ball. If too dry, mix in water in 5ml increments until combined. Use ½ of the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 4 pieces and roll into balls. Cover with cling wrap and pop in the fridge.
OH-SO-CREAMY
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft. Add the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Stir in a small splash of water to deglaze the pan and remove from the heat. Stir in the cream until heated through. Transfer to a bowl, cover to keep warm, and set aside.
GREENS
Boil the kettle again. Place the shredded Spinach in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and run under cold water to stop the cooking process. Squeeze out the excess water with paper towel. Place in a blender with the cream sauce and blend until smooth. Season, cover to keep warm, and set aside for serving.
FLATBREADS
Spread the reserved flour across a flat surface. Place the dough balls on top and use a rolling pin to shape into flat discs of 10-12cm in diameter. Return the pan to a high heat with a small drizzle of oil or knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion. As you go, stack between paper towel.
ASSEMBLE
Place the flatbreads on boards and smother in Spinach purée. Top with the saucy lamb, mango atchar, and remaining yoghurt. Garnish with the rinsed coriander leaves. What a treat!
SOFT & TENDER
Boil the kettle. Dilute the stock with 500ml of boiling water. Pat the lamb dry with paper towel. Place a pot over a medium-high heat with a drizzle of oil. When hot, sear for 1-2 minutes until browned but not cooked through. Add the curry paste to taste and fry for 1-2 minutes until fragrant, shifting constantly. Mix in the tomato paste and stock, and bring to the boil. Reduce the heat and simmer for 40-50 minutes until the lamb is tender and the sauce is thick. Stir occasionally and remove from the heat on completion.
MIX THE DOUGH
Set aside 2 tsp of flour. Place the rest in a bowl with the coriander seeds and a good pinch of salt. Using your hands, rub in 20ml of oil until it forms breadcrumbs. Mix in 70ml of yoghurt until a sticky ball. If too dry, gradually mix in water in 5ml increments until combined and sticky. Place on a flat surface and knead into a smooth dough. Divide into 4 pieces and roll into balls. Cover with cling wrap and pop in the fridge.
OH-SO-CREAMY
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft. Add the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Stir in a small splash of water to deglaze the pan and remove from the heat. Stir in the cream until heated through. Transfer to a bowl, cover to keep warm, and set aside.
GREENS
Boil the kettle again. Place the shredded Spinach in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and run under cold water to stop the cooking process. Place on paper towel and squeeze out excess water. Place in a blender with the cream sauce and blend until smooth. Season, cover to keep warm, and set aside for serving.
FLATBREADS
Spread the reserved flour across a flat surface. Place the dough balls on top and use a rolling pin to shape into flat discs of 10-12cm in diameter. Return the pan to a high heat with a small drizzle of oil or knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion. As you go, stack between paper towel to keep warm.
ASSEMBLE
Place the flatbreads on boards and smother in Spinach purée. Top with the saucy lamb, mango atchar, and remaining yoghurt. Garnish with the rinsed coriander leaves. What a treat!
TENDER LAMB
Boil the kettle. Dilute the stock with 900ml of boiling water. Place a pot over a medium-high heat with some oil. When hot, fry the lamb for 1-2 minutes until sealed but not cooked through. You may need to do this step in batches. Add the curry paste to taste and fry for 2-3 minutes until fragrant. Mix in the tomato paste and stock, and bring to the boil. Reduce the heat and simmer for 50-60 minutes until the lamb is tender and the sauce is thick. Stir occasionally and remove from the heat on completion.
MIX THE DOUGH
Set aside 2 tbsp of flour. Place the rest in a bowl with the coriander seeds and a good pinch of salt. Using your hands, rub in 40ml of oil until it forms breadcrumbs. Mix in 140ml of yoghurt until combined in a sticky ball. If too dry, mix in water in 5ml increments until combined. Use ½ of the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 8 pieces and roll into balls. Cover with cling wrap and pop in the fridge.
OH-SO-CREAMY
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 5-6 minutes until soft. Add the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Stir in a splash of water to deglaze the pan and remove from the heat. Stir in the cream until heated through. Transfer to a bowl, cover to keep warm, and set aside.
GREENS
Boil the kettle again. Place the shredded Spinach in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and run under cold water to stop the cooking process. Squeeze out the excess water with paper towel. Place in a blender with the cream sauce and blend until smooth. Season, cover, and set aside for serving.
FLATBREADS
Spread the reserved flour across a flat surface. Place the dough balls on top and use a rolling pin to shape into flat discs of 10-12cm in diameter. Return the pan to a high heat with a small drizzle of oil or knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion. As you go, stack between paper towel.
ASSEMBLE
Place the flatbreads on boards and smother in Spinach purée. Top with the saucy lamb, mango atchar, and remaining yoghurt. Garnish with the rinsed coriander leaves. What a treat!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R1,775.30
for 4 servings · R443.83 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Mango Atchar needs 120 mlMild Mango Atchar 400 g R56.99 · whole pack (size can't be divided)R56.99
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Coriander Seeds needs 10 mlCoriander Seeds 25 g R32.99 · whole pack (size can't be divided)R32.99
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Deboned Lamb Shoulder needs 640 gVegetable Liquid Stock Concentrate Stick Pack 8 x 25 g 25 g at R61.99 · 25.6× packsR1,586.94
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Tomato Paste needs 60 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Spinach needs 400 gWhole Spinach 350 g 350 g at R19.99 · 1.14× packR22.85
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Self-raising Flour needs 500 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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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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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
Not in the Woolies basket — source these elsewhere:
- Cape Herb & Spice Rogan Josh Curry Paste
- Plain Greek Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Taphuis Braised Lamb Flatbreads?
The preparation time for Taphuis Braised Lamb Flatbreads with creamed spinach purée & mango atchar is between 60 and 90 minutes.
What is the total time required to make Taphuis Braised Lamb Flatbreads with creamed spinach purée & mango atchar?
The total time required to make Taphuis Braised Lamb Flatbreads with creamed spinach purée & mango atchar is between 65 and 95 minutes.
How many servings does Taphuis Braised Lamb Flatbreads provide?
4 servings
What are the main ingredients in Taphuis Braised Lamb Flatbreads?
Beef, Beef Stock, Cape Herb & Spice Rogan Josh Curry Paste, Coriander Seeds, Cream, Fresh Coriander, Garlic, Greek Yoghurt, Lamb Shoulder, Mango Atchar, Onion, Self-raising Flour, Spinach, Tomato Paste
What is the nutritional information of Taphuis Braised Lamb Flatbreads?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Taphuis Braised Lamb Flatbreads?
TENDER LAMB: Boil the kettle. Dilute the stock with 500ml of boiling water. Place a pot over a medium-high heat with some oil. When hot, fry the lamb for 1-2 minutes until sealed but not cooked through. Add the curry paste to taste and fry for 1-2 minutes until fragrant. Mix in the tomato paste and stock, and bring to the boil. Reduce the heat and simmer for 40-50 minutes until the lamb is tender and the sauce is thick. Stir occasionally and remove from the heat on completion. GREENS: Boil the kettle again. Place the shredded spinach in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and run under cold water to stop the cooking process. Squeeze out the excess water with paper towel. Place in a blender with the cream sauce and blend until smooth. Season, cover to keep warm, and set aside for serving. ASSEMBLE: Place the flatbreads on boards and smother in spinach purée. Top with the saucy lamb, mango atchar, and remaining yoghurt. Garnish with the rinsed coriander leaves. What a treat! MIX THE DOUGH: Set aside 2 tsp of flour. Place the rest in a bowl with the coriander seeds and a good pinch of salt. Using your hands, rub in 20ml of oil until it forms breadcrumbs. Mix in 70ml of yoghurt until combined in a sticky ball. If too dry, mix in water in 5ml increments until combined. Use ½ of the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 4 pieces and roll into balls. Cover with cling wrap and pop in the fridge. FLATBREADS: Spread the reserved flour across a flat surface. Place the dough balls on top and use a rolling pin to shape into flat discs of 10-12cm in diameter. Return the pan to a high heat with a small drizzle of oil or knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion. As you go, stack between paper towel. OH-SO-CREAMY: Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Stir in a small splash of water to deglaze the pan and remove from the heat. Stir in the cream until heated through. Transfer to a bowl, cover to keep warm, and set aside.
What should be prepared from my kitchen to make Taphuis Braised Lamb Flatbreads?
Beef, Beef Stock, Cape Herb & Spice Rogan Josh Curry Paste, Coriander Seeds, Cream, Fresh Coriander, Garlic, Greek Yoghurt, Lamb Shoulder, Mango Atchar, Onion, Self-raising Flour, Spinach, Tomato Paste
How many calories does Taphuis Braised Lamb Flatbreads have?
calories
How much fat content does Taphuis Braised Lamb Flatbreads have?
grams