Lamb mince mash for a birthday bash

2 servings

Ingredients

Quantity Ingredient
8 Unpeeled whole garlic cloves
3 Carrots
5½ tablespoon Olive oil
1 Pinches cumin seeds
1 tablespoon Honey
1 Onion; finely chopped
2 tablespoons Shredded fresh basil
1 large Pinch of grated nutmeg
250 grams Lamb mince
2 tablespoons Tomato puree
1 tablespoon Plain flour
Finely grated zest of 1 lemon
½ Chicken stock cube
125 millilitres Red wine
1 410 gram can petit pois; drained
55 grams Butter
2 tablespoons Double cream
88 grams Sachet instant mashed potato
1 Pinches bicarbonate of soda
A few curly kale leaves; stalks removed
Salt and pepper

Directions

Preheat oven to 220c/425f/Gas 7.

1 Place the garlic in a pan of boiling water and cook for 8-10 minutes, or until the garlic is tender. Drain and allow to cool slightly, peel the garlic cloves and chop the flesh.

2 Quarter the carrots lengthways and cut each piece in half lengthways.

Heat 2 tbsp olive oil in a saute pan, add the carrots, season and cook for a couple of minutes.

3 Transfer the pan to the oven and cook for another 10 minutes, or until tender and browned - halfway through cooking, turn the carrots over and sprinkle over the cumin seeds and honey.

4 Heat 2 tbsp olive oil in a wok, add the onion, shredded basil and a large pinch of grated nutmeg and cook for two minutes. Add the mince and cook to brown. Cook for a further 5-8 minutes, stirring occasionally.

5 Add the tomato puree and flour to the lamb with the lemon zest, chicken stock cube and red wine, stir and add 300ml/ ½ pint boiling water.

6 Simmer for about 10 minutes, or until the mince is cooked and the stock has reduced and thickened. Add the peas, heat though and season.

7 Heat together the butter and cream in a pan. Make up the mash according to the packet instructions.

8 Heat ½ tbsp olive oil in a frying pan, add the chopped garlic and cook for a couple of minutes until golden brown. Mix into the mash with the butter and cream mixture and 1 tbsp olive oil and season.

9 Bring a pan of water to the boil and add a pinch of bicarbonate of soda.

Add 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.

Converted by MC_Buster.

Per serving: 676 Calories (kcal); 60g Total Fat; (82% calories from fat); 2g Protein; 27g Carbohydrate; 60mg Cholesterol; 370mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 12 Fat; ½ Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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