Navarin of
lamb
Serves 4
Points plan: 3 points/serving
Points plan: 3 points/serving
Core recipe
frylight
450g boned leg of lamb, fully trimmed and cut into cubes
1-2 garlic cloves, crushed
2 onions, sliced
2 celery sticks, sliced
2 carrots, sliced finely
1 heaped tablespoon paprika
400g can chopped tomatoes
1 tbsp tomato puree
150ml chicken stock (using 1 stock cube)
seasoning
Heat a large deep sided pan and spray with frylight. Add the lamb, a handful at a time, cooking over a high heat to seal and brown. Add the garlic and onions, cook for 2 minutes then add celery and carrots. Stir well, then reduce heat and cook gently for 5 minutes. Add paprika, stir well then add tomatoes, tomato puree and stock. Season well and cook for about 8 more minutes until the veggies are tender and the lamb is cooked.
Serve with a tbsp of low fat yogurt on top of each portion if desired
450g boned leg of lamb, fully trimmed and cut into cubes
1-2 garlic cloves, crushed
2 onions, sliced
2 celery sticks, sliced
2 carrots, sliced finely
1 heaped tablespoon paprika
400g can chopped tomatoes
1 tbsp tomato puree
150ml chicken stock (using 1 stock cube)
seasoning
Heat a large deep sided pan and spray with frylight. Add the lamb, a handful at a time, cooking over a high heat to seal and brown. Add the garlic and onions, cook for 2 minutes then add celery and carrots. Stir well, then reduce heat and cook gently for 5 minutes. Add paprika, stir well then add tomatoes, tomato puree and stock. Season well and cook for about 8 more minutes until the veggies are tender and the lamb is cooked.
Serve with a tbsp of low fat yogurt on top of each portion if desired
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