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Photo of Middle Eastern lamb stew by WW

Middle Eastern lamb stew

6
Points® value
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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