INGREDIENTS

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;
Recipe by: Ready Steady Cook  Converted by MM_Buster v2.0n.

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