SERVES 4
PER SERVING
168 CALORIES
5.1G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 20 MINUTES
1 medium onion, finely chopped
2 garlic cloves, crushed
225g lean lamb steak, diced
1–2 teaspoons vegetable stock powder
1 tablespoon plain flour
150ml red wine
1 × 400g can chopped tomatoes
110g button mushrooms
1 tablespoon chopped fresh thyme
salt and freshly ground black pepper
1 tablespoon chopped fresh parsley to garnish
1 Heat a non-stick frying pan, and dry-fry the chopped onion and garlic until soft.
2 Add the diced lamb to the pan to lightly colour it and season with salt and black pepper. Add the stock powder, sprinkle the flour over and continue cooking for 1 minute.
3 Gradually stir in the wine and the remaining ingredients. Reduce the heat and simmer gently for 20 minutes until the lamb is tender.
4 Just before serving sprinkle with the chopped parsley. Serve with a selection of fresh vegetables.
TIP Choose very lean cuts of lamb. Leg steaks are leaner than shoulder steaks