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; 1/2
Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

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