Lamb in Palava Sauce

Ingredients:

• 500 g lean lamb, cut into small cubes


• 1/2 pint lamb, chicken or veg stock


• 1 red chilli, seeded and chopped


• 2 egg whites


• 1 inch piece of fresh root ginger, peeled and roughly chopped


• 1 onion, half roughly chopped and half sliced


• 1 tbsp tomato puree


• 400 g can of tomatoes


• 6 tbsp palm oil or vegetable oil


• 200 g fresh spinach leaves, roughly shredded


• 2 garlic cloves, peeled

Preparation:

• Blitz the chilli, ginger, garlic, chopped onion, tomato puree and tomatoes in a food processor until chopped together to make a sauce.


• Heat the oil in a large frying pan and fry the sliced onion for 2 minutes.


• Add the lamb and stir fry over a highish heat for 6-7 mins until starting to brown.


• Pour the tomato sauce over the lamb and bubble rapidly for 2-3 minutes, then stir in the stock and add seasoning to taste.


• Cover and simmer gently for 40-50 mins, stirring occasionally, until the lamb is tender and the sauce has thickened.


• Stir in the spinach so that it wilts, then simmer for 2-3 minutes. Drizzle in the egg white and continue to simmer for 2 minute until just set.


• YUMMY

Weight Loss Recipes Amount Per Serving: 421 Calories, 3g Carbohydrate, 1.5g Dietary Fiber