Spanish Lamb with Tomato Capsicum Sauce and Kumara Mash

Spanish Lamb with Tomato Capsicum Sauce and Kumara Mash

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, May 20, 2018.
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Add a dash of your favourite GF chilli sauce if you like things spicy!

Ingredients

Mash

  • 600g orange kumara
  • ½ cauliflower
  • 1-2 Tbsp butter
  • 2 Tbsp milk
  • ¾ tsp salt

Lamb and Sauce

  • ½ brown onion
  • 1 carrot
  • 100g roasted red capsicum
  • 1 Tbsp Spanish herb mix
  • Pinch of chilli flakes (optional, adults)
  • ½ tsp salt
  • 450g lamb mince
  • 2 Tbsp tomato paste
  • 1 can chopped tomatoes
  • 1 cup GF chicken or beef stock
  • ½ tsp honey
  • 1 tsp GF balsamic vinegar

To serve

  • 50g feta cheese
  • 2 Tbsp parsley

Steps

  1. Bring a medium pot of salted water to the boil. Peel and dice kumara 2-3cm and dice cauliflower 2-3cm.
  2. Cook kumara and cauliflower in pot of boiling water for about 15 minutes, until very soft. Drain and mash with butter, milk and first measure of salt until smooth. Season, cover and keep warm.
  3. While mash is cooking, finely dice onion; grate carrot; roughly dice capsicum. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and carrot for 2-3 minutes, until softened. Stir through capsicum, Spanish herb mix, chilli flakes (if using) and salt and cook, stirring for about 30 seconds.
  4. Add lamb to pan and cook for 3-4 minutes, breaking up lamb, until browned. Stir through tomato paste, tomatoes, stock and honey and bring to a simmer. Simmer on medium heat for 6-8 minutes, stirring occasionally, until thickened slightly. Stir through vinegar and season to taste.
  5. While sauce simmers, crumble feta and chop parsley leaves for garnishing.
  6. To serve, spoon mash into bowls and top with lamb and sauce. Sprinkle over feta and garnish with parsley.

Nutritional Information

Energy 1917 kj
458 kcal
Protein 28.1g
Carbohydrate 37.8g
Fat 20.7g