Here is a healthy meal idea that the whole family can enjoy – aromatic lamb cutlets on a bed of sweet butternut pumpkin.
Ingredients
- 400g butternut pumpkin, deseeded, peeled
- 2 teaspoons ground cumin
- 1 1/2 tablespoons olive oil
- 3 teaspoons Madras curry powder
- 12 Heart Smart lamb cutlets
- 1 125g can Campbell's Condensed Tomato Soup
- 160ml (2/3 cup) light coconut cream
- 2 tablespoons water
- 110g (2/3 cup) frozen baby peas, thawed
- 2 tablespoons fresh coriander leaves, to garnish
Method
- Step 1Preheat oven to 230°C. Line a baking tray with foil. Cut the pumpkin into 1.5cm-thick wedges and place on the lined tray. Combine cumin and 2 teaspoons of the oil in a small bowl. Brush the pumpkin on both sides with the cumin mixture. Bake in preheated oven for 20 minutes or until tender and golden.
- Step 2Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add the curry powder and cook, stirring, for 10-15 seconds or until aromatic. Add the lamb cutlets and cook, turning once during cooking, for 2 minutes to seal. Add the tomato soup, coconut cream and water. Simmer, uncovered, over low heat, stirring occasionally, for 10-12 minutes. Add the peas. Cook for a further 2 minutes for lamb to be medium, or until cooked to your liking, and the sauce thickens slightly.
- Step 3Place 3 cutlets on each serving plate, spoon over sauce and serve with a pile of pumpkin wedges. Sprinkle with coriander leaves.
- Low carb
- Lower gi
Nutrition
2094 kj
Energy
31g
Fat Total
13g
Saturated Fat
5g
Fibre
39g
Protein
121mg
Cholesterol
335.01mg
Sodium
10g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
- Author: Jane Charlton
- Image credit: Con Poulos
- Publication: Australian Good Taste
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