Middle Eastern Lamb
Makes 4 cups
2 teaspoons oil
1 onion, sliced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
400g lamb, trimmed of fat, diced
2 tablespoons fresh mint, chopped
1 tablespoon lemon rind, finely grated
1 cup salt reduced beef stock
400g no added salt, chopped tinned tomatoes
1 tablespoon honey
1⅓ cups cooked chickpeas (or 400g can chickpeas, drained and rinsed)
Heat oil in wok over medium heat. Add onion, cinnamon and cumin. Stir-fry approximately 3 minutes or until the onion is soft. Add lamb and stir-fry for 5 minutes or until brown. Add mint, lemon, rind, stock, tomatoes and honey to wok. Reduce heat, cover and simmer 40 minutes. Add chickpeas half way through cooking. Simmer until lamb is tender.
Nutrition information (per cup): kilojoules 1175, calories 281, protein 25.5g, fat 10.5g, saturated fat 3.5g, carbohydrate 18.5g, fibre 4.5g.
Suitable to freeze.
“The smells in the kitchen were amazing when I made this last night.”
– Russell, gastric bypass –
“Wow!!!! 12 out of 10 from my wife and myself. The aromatics and flavours from the blending of cinnamon, cumin and mint were just amazing.”
– David, gastric band –
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