Tuesday, March 23, 2010

Lentil lamb

Serves 4 : Easy : Quick
400gm minced lamb
½ cup barley
½ cup lentils
2 carrots, chopped
4 courgettes, chopped
1 onion, chopped
2 stalks celery, sliced
1 clove garlic, crushed
1 tsp dried rosemary
500mls hot veg stock

600gm sweet potatoes,
peeled and cut in chunks


Put the sweet potatoes on to cook in lightly salted boiling water.
Once tender, drain and mash.
Keep warm.

Meanwhile, spray a large pan with non-stick cooking spray.
Dry-fry the onions, celery and garlic for about 5 minutes until the onions are soft.
Add the mince to the pan and brown.

Add the lentils and barley.
Add the carrots, courgettes and rosemary.
Add the stock and stir well to combine.

Bring to the boil, then reduce the heat and simmer for about 20 mins,
or until the lentils and barley are cooked.

If necessary, thicken the sauce with a tablespoon of maizena.

Serve the sweet potato mash with the lamb sauce.
Garnish with a sprig of fresh mint.

I’m always thrilled when I can get the proper orange sweet potatoes. They have a naturally sweet flavour which goes well with lamb. Although sweet potatoes are higher in kilojoules than ordinary potatoes, they have more fibre and therefore a GI.

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