Free Recipe Lamb Mince Mash for a Birthday Bash
Recipe Type: R Recipes
Recipe Preparation: boil
Cooking Ingredients for Lamb Mince Mash for a Birthday Bash Recipe
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
Lamb Mince Mash for a Birthday Bash Preparation
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.
Cooking Temperature:
Recipe Serves: 2
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