| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Gabriel’s, Gate |
2 |
servings |
INGREDIENTS
| 300 |
g |
Lamb loin strip; cut into thin |
|
|
; slices (11 oz) |
| 1 |
tb |
Olive oil |
| 1/4 |
ts |
Ground cummin |
| 1/4 |
ts |
Hot chilli paste; optional |
| 200 |
g |
Baby French beans; (7oz) |
| 1/2 |
|
Clove garlic; chopped |
| 2 |
tb |
Water |
| 2 |
|
Tomatoes; diced |
|
|
Salt and freshly ground black pepper |
| 1 |
tb |
Tahini |
INSTRUCTIONS
In a bowl marinate lamb slices with a quarter of the olive oil, the cummin
and the hot chilli paste.
Heat half the remaining oil in a wok and stir-fry beans and garlic for 30
seconds.
Add 2 tbsp water, cover and cook, stirring occasionally, until beans are
tender. Add tomato and cook for about 1 minute.
Season with salt and pepper and transfer vegetables to a dish. Keep dish
warm.
Heat remaining oil in wok and stir-fry lamb for a few minutes. Stir in
tahini, season with salt and pepper and serve over vegetables.
Converted by MC_Buster.
Per serving: 131 Calories (kcal); 11g Total Fat; (71% calories from fat);
2g Protein; 8g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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