lamb and veg hot pot
- Number of Servings: 1
Ingredients
115g lean lamb cut into mouth sized pieces1 medium onion, chopped1 garlic clove, crushed30g carrots,diced85g mushrooms,sliced85g chinese cabbage, shredded2 tomatoes, skinned, seeded and chopped2 tsp cornflour1.5 tbsp virgin olive oil1 tbsp worstershire saucejuice 1/2 lemonparsley chopped
serves 1
heat the oil in a non stick wok ant saute the onions garlic and carrots untill they have softened a little, add the lamb and cook till brown.
add the mushrooms and cabbage and stir fry till cokked
mix 2 taespoons of cornflour with 75ml water the worchestershire sauce and the lemon juice, and thicken the mixture add tomatoes to warm through.
serve sprinkled with parsley
Number of Servings: 1
Recipe submitted by SparkPeople user KELLYANNECHAT.
heat the oil in a non stick wok ant saute the onions garlic and carrots untill they have softened a little, add the lamb and cook till brown.
add the mushrooms and cabbage and stir fry till cokked
mix 2 taespoons of cornflour with 75ml water the worchestershire sauce and the lemon juice, and thicken the mixture add tomatoes to warm through.
serve sprinkled with parsley
Number of Servings: 1
Recipe submitted by SparkPeople user KELLYANNECHAT.
Nutritional Info Amount Per Serving
- Calories: 465.4
- Total Fat: 14.8 g
- Cholesterol: 74.7 mg
- Sodium: 440.9 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 8.9 g
- Protein: 32.5 g
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