NZ Cheat's Rosemary Lamb Ragu
with Mash & Garlic Spinach
Ingredients
1 sachet
Vegetable Stock Powder
1
Red Onion
250 g
Lamb Mince
Baby Spinach Leaves
Rosemary
1 packet
Tomato Paste
1
Baby Broccoli
2 packet
Potato
1
Carrot
1 tin
Diced Tomatoes with Garlic & Onion
Nutrition Values
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, salt and the butter to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves. Thinly slice the brown onion. Grate the carrot (unpeeled). Trim and halve the broccolini and cut into 2cm pieces.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the baby spinach leaves and cook until just wilted, 2-3 minutes. Transfer to a bowl and season with salt and pepper. Cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion, carrot and broccolini and cook, stirring regularly, until softened, 5-6 minutes. Add the lamb mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the tomato paste, rosemary and the remaining garlic and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes, water and vegetable stock and stir to combine.
Bring the sauce to the boil, then reduce the heat to medium-low and simmer until thickened, 4-5 minutes. Season to taste with salt and pepper. TIP: If the sauce is too thick, stir through a dash of water.
Divide the mashed potato, garlic spinach and rosemary lamb ragu between plates. Spoon over any remaining sauce from the pan.
