Lamb Mince Mash For A Birthday Bash

Directions

1. Preheat oven to 220c/425f/Gas 7.
2. 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.
3. 2 Quarter the carrots lengthways and cut each piece in half lengthways.
4. Heat 2 tbsp extra virgin olive oil in a saute/fry pan, add in the carrots, season and cook for a couple of min.
5. 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.
6. 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.
7. 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.
8. 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.
9. 7 Heat together the butter and cream in a pan. Make up the mash according to the packet instructions.
10. 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.
11. 9 Bring a pan of water to the boil and add in a healthy pinch of bicarbonate of soda.
12. 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.