CAL P/SERVE
382
kJ P/SERVE
1600
FAT P/SERVE
13.3g
SODIUM P/SERVE
812g
You can add oregano or even some mint leaves which goes with lamb. This recipe is low sugar, low carb, low fat and high protein.
Ingredients
- 500g lamb casserole steak, diced
- 1 onion, diced
- 3 cloves garlic, crushed
- 2 tsp. rosemary
- 1 tsp. thyme
- 1 tbsp. balsamic vinegar
- 2 zucchinis, sliced
- 2 large carrots, sliced
- 120g cup mushrooms, whole
- 2 cups diced pumpkin
- 3 cups beef stock (1 extra if needed)
- 1 tbsp. olive oil
- 1 tbsp. cornflour mixed with 1/4 cup cold water
Method
- If using a slow cooker, turn this on, however you can use oven, preheat to 150C.
- In a non-stick frypan, sauté your onion with half the oil until softened. Add this to your cooker or casserole dish.
- In the same non-stick pan, brown your diced lamb with the remaining oil, stirring, add a splash of balsamic vinegar over lamb. When browned (about 1 minute) add with the onions.
- Add every other ingredient to dish except the cornflour mixture.
- Cook on low 4-6 hours, depending on your cooker.Â
- In the last half hour add the cornflour mixture to thicken the sauce.
- Serve into bowls.
Nutrition Table
Servings: 4
Serving size:596g
Average Serve | Average 100g | |
---|---|---|
Energy | 1600 kJ | 268 kJ |
382 Cal | 64 Cal | |
Protein | 45.2 g | 7.6 g |
Fat, total | 13.3 g | 2.2 g |
- Saturated | 4.1 g | 0.7 g |
Carbohydrate | 15.1 g | 2.5 g |
- Sugars | 11.8 g | 2.0 g |
Sodium | 812 mg | 136 mg |