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Receta Lamb Mince Mash For A Birthday Bash

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Raciónes: 2

Ingredientes

Cost per serving $4.42 view details
  • 8 x Unpeeled whole garlic cloves
  • 3 x Carrots
  • 5 1/2 Tbsp. Extra virgin olive oil
  • 1 pch cumin seeds
  • 1 Tbsp. Honey
  • 1 x Onion, finely minced
  • 2 Tbsp. Shredded fresh basil
  • 1 lrg Healthy pinch of grated nutmeg
  • 250 gm Lamb mince
  • 2 Tbsp. Tomato puree
  • 1 Tbsp. Plain flour Finely grated zest of 1 lemon
  • 1/2 x Chicken stock cube
  • 125 ml Red wine
  • 1 x 410 gram can petit pois, liquid removed
  • 55 gm Butter
  • 2 Tbsp. Double cream
  • 88 gm Sachet instant mashed potato
  • 1 pch bicarbonate of soda A few curly kale leaves, stalks removed Salt and pepper

Direcciones

  1. Preheat oven to 220c/425f/Gas 7.
  2. 1 Place the garlic in a pan of boiling water and cook for 8-10 min, or possibly till the garlic is tender. Drain and allow to cold slightly, peel the garlic cloves and chop the flesh.
  3. 2 Quarter the carrots lengthways and cut each piece in half lengthways.
  4. Heat 2 tbsp extra virgin olive oil in a saute/fry pan, add in the carrots, season and cook for a couple of min.
  5. 3 Transfer the pan to the oven and cook for another 10 min, or possibly till tender and browned - halfway through cooking, turn the carrots over and sprinkle over the cumin seeds and honey.
  6. 4 Heat 2 tbsp extra virgin olive oil in a wok, add in the onion, shredded basil and a large healthy pinch of grated nutmeg and cook for two min. Add in the mince and cook to brown. Cook for a further 5-8 min, stirring occasionally.
  7. 5 Add in the tomato puree and flour to the lamb with the lemon zest, chicken stock cube and red wine, stir and add in 300ml/ 1/2 pint boiling water.
  8. 6 Simmer for about 10 min, or possibly till the mince is cooked and the stock has reduced and thickened. Add in the peas, heat though and season.
  9. 7 Heat together the butter and cream in a pan. Make up the mash according to the packet instructions.
  10. 8 Heat 1/2 tbsp extra virgin olive oil in a frying pan, add in the minced garlic and cook for a couple of min till golden. Mix into the mash with the butter and cream mix and 1 tbsp extra virgin olive oil and season.
  11. 9 Bring a pan of water to the boil and add in a healthy pinch of bicarbonate of soda.
  12. Add in the kale leaves, cook for 30 seconds and drain. Arrange the kale leaves on a plate, spoon on the stew and pile the carrots on top. Serve the garlic mash in a bowl.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 410g
Recipe makes 2 servings
Calories 960  
Calories from Fat 713 74%
Total Fat 80.49g 101%
Saturated Fat 28.8g 115%
Trans Fat 0.0g  
Cholesterol 136mg 45%
Sodium 504mg 21%
Potassium 794mg 23%
Total Carbs 31.25g 8%
Dietary Fiber 3.8g 13%
Sugars 15.88g 11%
Protein 20.1g 32%
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