Middle Eastern lamb stew
Lamb Leg Steak, Lean, Boneless, raw
350 g, cut into 1cm pieces
2 medium, diced
2 clove(s), crushed
2 teaspoons, level
½ teaspoons, level
Split Red Lentils, dry
Calorie controlled cooking spray
- 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.