This lamb stew is good for the soul! It is brimming with tender lamb, grated carrot, wilted spinach, onion and red wine. Served with fluffy bulgur wheat to soak up all the flavourful goodness, a bowl of this will certainly put a big smile on your face!
Vibrant Veggie & Lamb Stew
Vibrant Veggie & Lamb Stew
with fluffy bulgur wheat & red wine
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Bulgur Wheat
- Cake Flour
- Carrot
- Free-range Lamb
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- NOMU One for All
- Onion
- Onions
- Red Wine
- Spinach
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
FLUFFY BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and ½ the rub in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside.
SIMMERING STEW
While the bulgur is steaming, place the flour, a pinch of salt, and the lamb in a bowl. Toss until fully coated. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges for 5-7 minutes until soft and browned, shifting occasionally. Add the grated carrot, the remaining rub, the grated garlic, and the red wine. Leave to simmer for 1-2 minutes until the wine has almost evaporated, shifting constantly. Add the floured lamb and the tomato paste and fry for 1-2 minutes, until fragrant, shifting constantly. Add 200ml of water and simmer for 12-15 minutes until slightly reduced, stirring occasionally.
ALMOST THERE
While the stew is simmering, rinse the spinach and the parsley. Roughly shred the spinach and roughly chop the parsley.
FINISH IT UP
When the stew is finished simmering, add the shredded spinach and mix until wilted. Season with a sweetener of choice (to taste), salt, and pepper.
HUNGRY FOR STEW!
Serve up a heaping helping of the fluffy bulgur wheat. Side with the stew. Sprinkle over the chopped parsley. Simple and stunning, Chef!
Bulgur Wheat - 75ml
NOMU One for All - 10ml
Cake Flour - 15ml
Free-range Lamb - 150g
Onion - 1
Carrot - 120g
Garlic Clove - 1
Red Wine - 30ml
Tomato Paste - 15ml
Spinach - 50g
Fresh Parsley - 4g
FLUFFY BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and ½ the rub in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside.
SIMMERING STEW
While the bulgur is steaming, place the flour, a pinch of salt, and the lamb in a bowl. Toss until fully coated. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges for 5-7 minutes until soft and browned, shifting occasionally. Add the grated carrot, the remaining rub, the grated garlic, and the red wine. Leave to simmer for 1-2 minutes until the wine has almost evaporated, shifting constantly. Add the floured lamb and the tomato paste and fry for 1-2 minutes, until fragrant, shifting constantly. Add 400ml of water and simmer for 12-15 minutes until slightly reduced, stirring occasionally.
ALMOST THERE
While the stew is simmering, rinse the spinach and the parsley. Roughly shred the spinach and roughly chop the parsley.
FINISH IT UP
When the stew is finished simmering, add the shredded spinach and mix until wilted. Season with a sweetener of choice (to taste), salt, and pepper.
HUNGRY FOR STEW!
Serve up a heaping helping of the fluffy bulgur wheat. Side with the stew. Sprinkle over the chopped parsley. Simple and stunning, Chef!
Bulgur Wheat - 150ml
NOMU One for All - 20ml
Cake Flour - 30ml
Free-range Lamb - 300g
Onion - 1
Carrot - 240g
Garlic Clove - 1
Red Wine - 60ml
Tomato Paste - 30ml
Spinach - 100g
Fresh Parsley - 8g
FLUFFY BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and ½ the rub in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside.
SIMMERING STEW
While the bulgur is steaming, place the flour, a pinch of salt, and the lamb in a bowl. Toss until fully coated. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges for 5-7 minutes until soft and browned, shifting occasionally. Add the grated carrot, the remaining rub, the grated garlic, and the red wine. Leave to simmer for 1-2 minutes until the wine has almost evaporated, shifting constantly. Add the floured lamb and the tomato paste and fry for 1-2 minutes, until fragrant, shifting constantly. Add 600ml of water and simmer for 20-25 minutes until slightly reduced, stirring occasionally.
ALMOST THERE
While the stew is simmering, rinse the spinach and the parsley. Roughly shred the spinach and roughly chop the parsley.
FINISH IT UP
When the stew is finished simmering, add the shredded spinach and mix until wilted. Season with a sweetener of choice (to taste), salt, and pepper.
HUNGRY FOR STEW!
Serve up a heaping helping of the fluffy bulgur wheat. Side with the stew. Sprinkle over the chopped parsley. Simple and stunning, Chef!
Bulgur Wheat - 225ml
NOMU One for All - 30ml
Cake Flour - 45ml
Free-range Lamb - 450g
Onions - 2
Carrot - 360g
Garlic Cloves - 2
Red Wine - 85ml
Tomato Paste - 45ml
Spinach - 150g
Fresh Parsley - 12g
FLUFFY BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and ½ the rub in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside.
SIMMERING STEW
While the bulgur is steaming, place the flour, a pinch of salt, and the lamb in a bowl. Toss until fully coated. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges for 5-7 minutes until soft and browned, shifting occasionally. Add the grated carrot, the remaining rub, the grated garlic, and the red wine. Leave to simmer for 1-2 minutes until the wine has almost evaporated, shifting constantly. Add the floured lamb and the tomato paste and fry for 1-2 minutes, until fragrant, shifting constantly. Add 800ml of water and simmer for 20-25 minutes until slightly reduced, stirring occasionally.
ALMOST THERE
While the stew is simmering, rinse the spinach and the parsley. Roughly shred the spinach and roughly chop the parsley.
FINISH IT UP
When the stew is finished simmering, add the shredded spinach and mix until wilted. Season with a sweetener of choice (to taste), salt, and pepper.
HUNGRY FOR STEW!
Serve up a heaping helping of the fluffy bulgur wheat. Side with the stew. Sprinkle over the chopped parsley. Simple and stunning, Chef!
Bulgur Wheat - 300ml
NOMU One for All - 40ml
Cake Flour - 60ml
Free-range Lamb - 600g
Onions - 2
Carrot - 480g
Garlic Cloves - 2
Red Wine - 125ml
Tomato Paste - 60ml
Spinach - 200g
Fresh Parsley - 15g
Woolies Products in this dish
