| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Ready, Steady, Cook 2 | 2 | servings | |
INGREDIENTS
| 8 | Unpeeled whole garlic cloves | |
| 3 | Carrots | |
| 5 1/2 | tb | Olive oil |
| 1 | Pinches cumin seeds | |
| 1 | tb | Honey |
| 1 | Onion; finely chopped | |
| 2 | tb | Shredded fresh basil |
| 1 | lg | Pinch of grated nutmeg |
| 250 | g | Lamb mince |
| 2 | tb | Tomato puree |
| 1 | tb | Plain flour |
| Finely grated zest of 1 lemon | ||
| 1/2 | Chicken stock cube | |
| 125 | ml | Red wine |
| 1 | 410 gram can petit pois; drained | |
| 55 | g | Butter |
| 2 | tb | Double cream |
| 88 | g | Sachet instant mashed potato |
| 1 | Pinches bicarbonate of soda | |
| A few curly kale leaves; stalks removed | ||
| Salt and pepper |
INSTRUCTIONS
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/ 1/2 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 1/2 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; 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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