Middle Eastern lamb stew
0
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Lamb Leg Steak, Lean, Boneless, raw
350 g, cut into 1cm pieces
Onion
1 large
Carrots, raw
2 medium, diced
Garlic
2 clove(s), crushed
Ground Cumin
2 teaspoon(s), level
Chilli flakes
½ teaspoon(s), level
Split Red Lentils, dry
200 g
Calorie controlled cooking spray
4 spray(s)
Instructions
1
Lightly spray a large saucepan with cooking spray and heat over high heat. Cook lamb, stirring, for 3 minutes or until browned. Transfer to a plate.
2
Cook onion and carrot, stirring, for 5 minutes or until softened. Add garlic, cumin and chilli and cook, stirring, for 30 seconds. Add lentils and 1 litre of water and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until lentils are tender and soup has thickened.
3
Add lamb and simmer for 1 minute or until heated through. Season with salt and pepper to serve.
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