Ingredients

Method

• 2 T olive oil
• 2 t crushed garlic
• 2 t crushed ginger
• 1 kg Woolworths free-range lamb mince
• sea salt, to taste
• 360 g Woolworths vindaloo cook-in sauce with garam masala spice mix
• 4 Woolworths Heat and Eat Amagwinya
• 4 T Woolworths crispy onion sprinkle
• 2 red chillies, finely chopped
• 4 T fresh coriander, roughly chopped

Method

Ingredients

1. Heat the olive oil in a large pan over a medium-high heat and sauté the garlic and ginger until soft and fragrant – about 5 minutes.

2. Add the lamb mince and brown, breaking it up with a spatula or wooden spoon as it cooks. Season with a little salt.

3. Add the garam masala spice mix and cook for 2 minutes, then add the vindaloo cook-in sauce. Simmer for 10–15 minutes.

4. Meanwhile, heat the amagwinya in a preheated air-fryer at 180°C for 3–5 minutes.

5. Spoon the mince into the warm amagwinya and sprinkle with the crispy onions, chillies and fresh coriander.

Photography and Videography: Sadiqah Assur-Ismail
Production: Marcelle van Rooyen
Food assistant: Bianca Jones

more lamb recipes

Woolworths lamb mince is flavour-packed, easy to cook with, and ideal for hearty winter meals. Their free-range lamb is raised without routine antibiotics or growth stimulants, and allowed to roam pastures and natural veld – so you know exactly what you’re getting, and what you’re not. It’s a reliable, good-quality option that delivers on taste, versatility and peace of mind.

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