This recipe is low sodium, low sugar, low saturated fat and good source of protein.
- 1 tbsp. olive oil
- ½ onion, sliced
- 2 cloves garlic, crushed
- 250g lamb mince
- 4 small mushrooms sliced
- ½ red capsicum, sliced
- 1 carrot, grated
- 1 tomato, chopped
- Sprinkle rosemary
- Sprinkle oregano
- 10g crumbled feta, good quality
- Salt and pepper to taste
- ¼ cup water
- 2 wholemeal pita pockets
- ½ cup Greek yoghurt
- ¼ cucumber, grated
- 1 tbsp. lemon juice
- Salt and pepper
- In a non-stick fry pan heat your olive oil on medium heat. Stir fry your onion and capsicum until softened, about 5 minutes. Add lamb, turn up heat to brown.
- Once browned turn heat back down adding in the carrot, mushrooms, garlic, seasoning with salt and pepper and herbs. Add water if needed.
- Simmer for a 5-10 minutes until carrot has cooked then add your tomato, stirring, take off heat after a couple of minutes.
- Garnish with your crumbled feta.
- Serve with pita bread, drizzle Tzatziki over lamb and option to include a Greek salad.
Servings: 2 Serving size:323g
|Average Serve||Average 100g|
|Energy||1220 kJ||379 kJ|
|291 Cal||91 Cal|
|Protein||12.1 g||3.7 g|
|Fat, total||12.1 g||3.7 g|
|- saturated||4 g||1.2 g|
|Carbohydrate||28.4 g||8.8 g|
|- sugars||12.5 g||3.9 g|
|Sodium||234 mg||72 mg|
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