Wednesday, June 1, 2011

Week 73 Day 3

Lamb with spicy carrot puree
Serves 4 : Very easy : Quick
400gm lean lamb strips
2 tsp ground coriander
2 tsp ground cumin

1 Kg carrots, sliced
1 red pepper, chopped
1 tsp crushed garlic
1 small green chilli, finely chopped
2 tsp ground coriander
2 tsp ground cumin
1 tsp caraway seeds
200ml fat free natural yoghurt

250gm green beans

Chopped fresh parsley

Steam or boil the carrots until almost tender.
Add the red pepper and continue cooking until the carrots are soft.
Drain well.
Blitz the carrots and pepper, adding the garlic, chilli and spices.
Beat in the yoghurt.
Keep warm.

Steam or boil the green beans briefly until they are soft but still crispy and bright green.
Drain well and keep warm.

Toss the lamb strips with the spices.
Spray a frying pan with non-stick cooking spray.
Stir-fry the lamb for about 5 minutes.

Serve the lamb with the beans and puree.
Garnish with chopped fresh parsley.

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