- 1946 kj Energy
- 13g Fat Total
- 5g Saturated Fat
- 10g Fibre
- 36g Protein
- 81mg Cholesterol
- 462.35mg Sodium
- 17g Carbs (sugar)
- 46g Carbs (total)
Lamb, pumpkin and parsnip hotpotPrint Recipe
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 500g lean lamb rump steaks (see tip), cut into 2.5cm cubes
- 2 brown onions, halved, sliced
- 2 parsnips, peeled, trimmed, diced
- 3 teaspoons honey
- 2 teaspoons Massel chicken style stock powder
- 300g green beans, trimmed, cut into 3cm lengths
- 3/4 cup couscous
Combine ginger and cinnamon in a large, heavy-based saucepan. Add lamb and stir to coat. Add onion, pumpkin, parsnips, honey, 11/2 cups cold water and stock powder. Stir to combine. Cover and bring to the boil over medium-high heat.
Reduce heat to low. Simmer, covered, for 10 minutes. Add beans and simmer for a further 5 minutes or until lamb is tender. Using a slotted spoon, remove vegetables and lamb to a bowl. Cover to keep warm. Increase heat to high. Boil, uncovered, for 5 minutes or until liquid is thickened.
Meanwhile, bring 1 cup of water to the boil in a saucepan over high heat. Remove from heat. Stir in couscous. Cover and stand for 3 minutes or until liquid is absorbed.
Return lamb and vegetables to saucepan. Reduce heat to medium. Cook for 1 to 2 minutes or until heated through. Stir couscous with a fork to separate grains. Serve hotpot with couscous.
Tip: If trimmed lamb rump steaks are unavailable, 700g untrimmed lamb steaks will yield 500g meat when trimmed.
Author: Veronica Cuskelly
Image credit: Louise Lister
Publication: Super Food Ideas
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