Name: Middle Eastern lamb stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 350 g Lamb Leg Steak, Lean, Boneless, raw cut into 1cm pieces; 1 large Onion(s); 2 medium Carrots, raw diced; 2 clove(s) Garlic crushed; 2 teaspoons, level Ground Cumin; 0.5 teaspoons, level Chilli flakes; 200 g Split Red Lentils, dry; 4 spray(s) Calorie controlled cooking spray

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Ingredients

Lamb Leg Steak, Lean, Boneless, raw

350 g, cut into 1cm pieces

Onion(s)

1 large

Carrots, raw

2 medium, diced

Garlic

2 clove(s), crushed

Ground Cumin

2 teaspoons, level

Chilli flakes

½ teaspoons, level

Split Red Lentils, dry

200 g

Calorie controlled cooking spray

4 spray(s)

Instructions

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.
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.
Add lamb and simmer for 1 minute or until heated through. Season with salt and pepper to serve.

Middle Eastern lamb stew

Ingredients

Instructions

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