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Ingredients
- 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
Directions
- Preheat oven to 220c/425f/Gas 7.
- 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.
- 2 Quarter the carrots lengthways and cut each piece in half lengthways.
- Heat 2 tbsp extra virgin olive oil in a saute/fry pan, add in the carrots, season and cook for a couple of min.
- 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.
- 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.
- 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.
- 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.
- 7 Heat together the butter and cream in a pan. Make up the mash according to the packet instructions.
- 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.
- 9 Bring a pan of water to the boil and add in a healthy pinch of bicarbonate of soda.
- 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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