Beautifully charred lamb kebabs with creamy creamy potato and kale mash! What could be better comfort food?
20 Minutes. For a dinner everyone will enjoy.
400g Australian premium lamb mince
2 sprigs rosemary
6 long bamboo skewers
2 garlic cloves
2 stems kale
2 tablespoons wholegrain mustard
Fill a tall glass or jug with water and soak the skewers. Crush the garlic. Finely chop the rosemary leaves. Combine lamb mince with garlic, rosemary, salt and pepper. Wet hands then roll mixture into logs around each skewer.
Bring a pot of salted water to boil. Remove the kale leaves from stems. Finely chop the leaves. Discard stems. Peel potatoes, rinse and cut into 2cm cubes. Once the water is boiling, add potatoes. Cook for 15 minutes. Add kale to the pot for the last 2 minutes.
Drain and place potatoes and kale back into the pot. Add a generous knob of butter (to your taste/ not provided), the mustard and season with salt and pepper. Mash to desired consistency.
Heat a fry pan to a medium to high heat with a drizzle of olive oil. Cook for 2 - 3 minutes each side or until browned all over.
Spoon mash onto plates and top with skewers.
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
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