Sweet & spicy lamb with veggie mash

Name: Sweet & spicy lamb with veggie mash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 402 g pack No.1 British Lamb Rump Steaks, butter pats reserved (optional); 2 tsp olive oil; 2 red onions, thinly sliced; 1 cinnamon stick, broken in half; ½ tsp smoked paprika; 2 clove/s garlic, finely grated; 15 g piece ginger, peeled and finely grated; 200 ml lamb or vegetable stock; 2 tbsp Cooks’ Ingredients Sundried Tomato Paste; 1 tbsp dark soy sauce; 40 g pitted dates or prunes, roughly chopped; 400 g Essential Carrot, Swede & Potato Mash

This aromatic casserole is served with ready-to-heat veg mash for an easy and warming midweek meal. Add seasonal greens alongside, if you like. Find more cosy casserole dishes to serve up this autumn.

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Serves2
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

402g pack No.1 British Lamb Rump Steaks, butter pats reserved (optional)
2 tsp olive oil
2 red onions, thinly sliced
1 cinnamon stick, broken in half
½ tsp smoked paprika
2 clove/s garlic, finely grated
15g piece ginger, peeled and finely grated
200ml lamb or vegetable stock
2 tbsp Cooks’ Ingredients Sundried Tomato Paste
1 tbsp dark soy sauce
40g pitted dates or prunes, roughly chopped
400g Essential Carrot, Swede & Potato Mash

Preheat the oven to 190ºC, gas mark 5. Cut the lamb into bite sized pieces, discarding any excess fat. Heat the oil in a flameproof casserole and fry the lamb, onions and cinnamon for 5 minutes, stirring regularly.
Stir in the smoked paprika, garlic and ginger, sizzle for a moment until fragrant, then add the stock and heat until simmering. Cover with a lid and bake for 15 minutes.
Add the tomato paste, soy sauce and dates or prunes to the casserole. Return to the oven for 15 minutes more, until the stew is rich and the lamb tender, stir in 1 of the butter pats from the lamb pack if you like, to make the sauce more glossy.
Heat the mash with the remaining butter pat, if you like, following pack instructions until piping hot. Spoon onto plates, top with the lamb and serve with seasonal greens, if liked.

Cook’s tip

A handheld grater makes light work of grating small amounts of ingredients like ginger and garlic.

To make this in a slow cooker, follow step 1, using 150ml stock instead of 200ml, and bring to a simmer. Transfer to a slow cooker, add the rest of the ingredients and cook on high for 6-8 hours, or low for 8-10 hours.

Typical values per serving when made using specific products in recipe