1 kg lamb, cut into bite-size pieces
Flour, for dusting
NOMU Sea Salt and Black Pepper
A glug of NOMU Extra Virgin Olive Oil
A knob of butter
2 onions, finely diced
1 stick celery, finely diced
1 medium carrot, finely diced
2 cloves garlic, finely chopped
1 tbsp NOMU Lamb Rub
100g fresh porcini mushrooms, quartered
1 tbsp NOMU One for All Grinder
1 cup good quality red wine
2 cups prepared NOMU Chicken, Beef or Lamb STOCK
1 tsp tomato paste
50g dried porcini mushroom, soaked in 1 cup boiling water
500g good quality butter puff pastry, storebought or home-made
Egg wash (1 egg whisked with 1 tbsp milk)
Dust the lamb with seasoned flour and brown in Olive Oil in a heavy-based casserole dish over medium heat. Set aside.
In the same dish, add the butter and saute the onions, celery, carrots and garlic for 10 minutes. Add the NOMU Lamb Rub and saute for another 2 minutes. Add the fresh porcini mushrooms, season with One for All and saute for a further 2 minutes. Pour in the red wine
to deglaze. Place the lamb back into the pot along with the stock, tomato paste, soaked porcinis and the soaking liquid. Season well with salt and pepper. Secure the lid on the dish and simmer for 1 1/2 hours.
Preheat your oven to 180°C and butter 1 large or 6 small pie dishes.
Spoon the lamb mixture into the dish and cover with puff pastry. Push the edges down well against the rim and brush with egg wash. Pierce the middle of the pastry once or twice to allow steam to escape. Place in the oven for 30 minutes or until the pastry is golden brown and puffed.
Serve hot with a green salad in summer or with organic vegetables in winter such as brussel sprouts or peas.
1 kg lamb, cut into bite-size pieces
Flour, for dusting
NOMU Sea Salt and Black Pepper
A glug of NOMU Extra Virgin Olive Oil
A knob of butter
2 onions, finely diced
1 stick celery, finely diced
1 medium carrot, finely diced
2 cloves garlic, finely chopped
1 tbsp NOMU Lamb Rub
100g fresh porcini mushrooms, quartered
1 tbsp NOMU One for All Grinder
1 cup good quality red wine
2 cups prepared NOMU Chicken, Beef or Lamb STOCK
1 tsp tomato paste
50g dried porcini mushroom, soaked in 1 cup boiling water
500g good quality butter puff pastry, storebought or home-made
Egg wash (1 egg whisked with 1 tbsp milk)
Dust the lamb with seasoned flour and brown in Olive Oil in a heavy-based casserole dish over medium heat. Set aside.
In the same dish, add the butter and saute the onions, celery, carrots and garlic for 10 minutes. Add the NOMU Lamb Rub and saute for another 2 minutes. Add the fresh porcini mushrooms, season with One for All and saute for a further 2 minutes. Pour in the red wine
to deglaze. Place the lamb back into the pot along with the stock, tomato paste, soaked porcinis and the soaking liquid. Season well with salt and pepper. Secure the lid on the dish and simmer for 1 1/2 hours.
Preheat your oven to 180°C and butter 1 large or 6 small pie dishes.
Spoon the lamb mixture into the dish and cover with puff pastry. Push the edges down well against the rim and brush with egg wash. Pierce the middle of the pastry once or twice to allow steam to escape. Place in the oven for 30 minutes or until the pastry is golden brown and puffed.
Serve hot with a green salad in summer or with organic vegetables in winter such as brussel sprouts or peas.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
Subscribe to our Newsletter
SAFE & SECURE SHOPPING
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
How can we (ahem) serve you today?
Connect with us on WhatsApp by simply scanning the QR Code or by clicking the button below.
