FreeFrom Marinated lamb with chillis, carrot and Puy lentils
Corn, dairy, egg, gluten, lactose, nut, soy and wheat free.
A really nice one-pot meal with lots of quite complex flavours.
500g/18oz well trimmed braising lamb, cut in chunks
sea salt and freshly ground black pepper
juice 1 large lemon
2 tbsp olive oil or 1 heaped tbsp coconut oil
2 heaped tsp ground cumin
2 small red chillis, deseeded and cut into thin, long strips
2 small leeks, sliced thinly
3 largish carrots, scrubbed and sliced in thick rounds
2–3 sprigs of fresh thyme or 1 heaped tsp dried thyme
1 tsp black pepper corns
150g/6oz Puy lentils
400ml/14floz gluten and wheat-free stock
400ml/14floz red wine
1 small green cabbage, sliced thinly
Put the trimmed lamb in a dish, sprinkle generously with the salt and pepper and the lemon juice, mix so that the meat gets lightly coated with the seasoning, and leave overnight.
He the oil or coconut oil in a heavy casserole dish and add the cumin, chillis and leeks. Fry gently for 5 minutes or untilthe leeks are starting to soften.
Add the lamb, with any juices and cook for a further minutes or two, then add the carrots, thyme, peppercorns and lentils. Mix all thoroughly then add the stock and the wine.
Bring to the boil, turn down the heat and simmer very gently, covered vfor 1½ – 2 hours.
Add the sliced cabbage and continue to cook for a further 10 minutes to cook the cabbage.
Season to taste and serve with a green vegetable.
Serves 4 – per portion:
17g Fat ( 5.4g Sat fat, 8g mono, 1.7g poly)
29.9g Carbohydrate of which 11.2g Sugar
10.5g Fibre, 126mg Sodium, 0.42g salt
Good Source: Mg, Fe, Cu, Zn, B1, B6, B12, Niacin
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