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Morrocan Stew
| 450g lean lamb cubed | serves 4 | | | | | | | | | 1 onion diced | | | | | | | | | | garlic 4 cloves | | | | | | | | | | 4 plum tomatoes skinned and deseeded | | | | | | | | | | 1 x 400g tinned tomatoes | | | | | | | | | | 1 tbsp harissa sauce | | | | | | | | | | 400g tin chick peas drained and rinsed | | | | | | | | | | 350g pumpkin peeled and cubed | | | | | | | | | | 1 tbsp fresh coriander | | | | | | | | | | method | | | | | | | | | | 1. fry off meat in little olive oil until brown, add onions and garlic cook further 2 mins - (vegetarians option - just cook off the onions and garlic | | 2. add the tomatoes and 1/2 pint water and simmer for 60-90 minutes (veggie option only 40 mins) | until meat is tender | | 3. then add pumpkin and chickpeas and simmer until pumpkin soft | | | | | | | 4. season and garnish with chopped coriander | | | | | | | |
| | | | | | | | | | | | Nutritional Content per serving 389kcal, 22g carbohydrates, 39 protein 16 g fat | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
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