Spicy Lamb With Chick Peas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jude3 | 4 | Servings | |
INGREDIENTS
| 2 | t | Oil |
| 500 | g | Lamb leg steaks, cut into |
| thin | ||
| strips | ||
| 1 | Onion, cut into thin | |
| wedges | ||
| 1 | Red pepper, sliced | |
| 1 | MAGGI Light Brown Gravy Mix | |
| 1 | c | Water |
| 1 | T | Curry paste, 1 to 2 |
| 1 | T | Tomato paste |
| 1 | 300 gram can chick peas | |
| rinsed and drained | ||
| Freshly ground black pepper |
INSTRUCTIONS
Heat the oil in a frying pan. Add the lamb and brown over a high heat. Remove the lamb and set aside. Add the onion to the pan and cook for 2-3 minutes. Add the red pepper and cook for a further 1-2 minutes. Combine the gravy mix, water, curry and tomato pastes. Add to the pan and bring to the boil, stirring constantly. Add the lamb and chick peas, then simmer for 3-4 minutes or until the lamb is cooked. Season with black pepper before serving. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 184
Calories From Fat: 41
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 460.1mg
Potassium: 316.2mg
Carbohydrates: 21.6g
Fiber: 4.6g
Sugar: 3.8g
Protein: 15.1g