Bring home the flavours of Bali with these sticky, spicy lamb chops served on a bed of noodles and bok choy.
Ingredients
- Olive oil cooking spray
- 1 brown onion, finely chopped
- 2 tablespoons crunchy peanut butter
- 1 tablespoon sweet chilli sauce
- 1 tablespoon ketcap manis
- 270ml can light coconut milk
- 8 lamb chump chops, trimmed
- 2 x 350g packets egg noodles, cooked
- 2 bunches baby bok choy, steamed
Method
- Step 1Preheat oven to 200°C. Heat a non-stick frying pan over medium heat. Spray with oil. Add onion. Cook, stirring, for 3 minutes or until soft. Add peanut butter, sweet chilli, ketcap manis and coconut milk to frying pan. Stir until well combined. Bring to the boil.
- Step 2Arrange chops in a single layer in an oven-proof casserole dish. Pour over sauce. Turn to coat. Bake, uncovered, for 35 minutes or until cooked through. Serve with noodles and baby bok choy.
- Low carb
- Low sugar
Nutrition
2866 kj
Energy
30g
Fat Total
14g
Saturated Fat
44g
Protein
627.32mg
Sodium
7g
Carbs (sugar)
56g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Steve Brown
- Publication: Super Food Ideas
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