Baked Spicy Minced Lamb Stew With Naan And Yoghurt
Dinner
Serves: 4
10
0
Kcal
608
Fat
22.80
Sat-Fat
9.10
Carbs
61.30
Sugars
13.60
Fibre
5.30
Protein
37.70
Salt
2.58
• 2 tbsp ras el hanout/Baharat• 400g finely chopped tomatoes• 500ml boiled water• 22g beef stock mix• 4 plain naans• 40g harissa paste• 500g British lamb mince• 4 garlic cloves• 2 red onion• 160g natural yoghurt• 30ml red wine vinegar
STEP 1Preheat the oven to 200°C/ 180°C (fan). Heat a large, wide-based hob-safe oven-proof casserole dish over high heat. Peel and chop the red onions into quarters. Finely slice 2 onion quarters and set aside in a small bowl.STEP 2Crush the garlic cloves. Add the lamb mince to the dish with the onion quarters and crushed garlic cloves. Cook for 2 min, breaking the mince into large chunks with a wooden spoon, until very lightly browned.STEP 3Stir in the beef stock mix. Add the chopped tomatoes, ras el hanout/Baharat, harissa paste and 500ml boiled water. Bring to the boil over a high heat, stir everything together, then put the dish in the oven for 40 min or until thickened and cooked through. Pour the red wine vinegar over the sliced red onion and set aside to pickle – this is your quick-pickled red onion. Once the stew is almost done, add the naans to a baking tray and put the tray in the oven for 3-4 min or until warmed through. To serve, dollop the natural yoghurt over the baked spicy minced lamb stew. Top with the quick-pickled red onion and serve with the warmed naans to the side. Season with a grind of black pepper.
10 
0