SUBMIT A RECIPE
1. Remove the fat and bones from the lamb and dice the chops into 2.5cm pieces.
2. Heat a large saucepan over medium heat, add the almonds, stir-fry until browned, remove and set aside. Add the oil, onion and garlic to the pan and stir-fry for 1 minute or until softened. Add the spice mix and stir-fry for 30 seconds.
3. Add the lamb, tomatoes, stock and Equal. Bring to the boil, reduce heat to low, cover with a lid and cook for 15 minutes. Remove the lid, add the lentils, chickpeas and sweet potato and cook a further 15 minutes or until the lamb and sweet potato are tender.
4. Serve sprinkled with mint and almonds.
Hint: Serve with couscous, if desired. Prepare according to instructions on the packet. Use ¼ cup raw couscous per person.
Average quantity per prepared serving
Fat, Total 21.2g
- Saturated 5.70g
- Sugars 13.6g
Iron 6.6mg (110% RDI*)
* Recommended Daily Intake