This tasty hotpot delivers all your veggie and protein needs for a winter dinner.
Ingredients
- 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
- 500g jap pumpkin, peeled, deseeded, cut into 2.5cm pieces
- 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
Method
- Step 1Combine 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.
- Step 2Reduce 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.
- Step 3Meanwhile, 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.
- Step 4Return 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.
- High fibre
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1946 kj
Energy
13g
Fat Total
5g
Saturated Fat
10g
Fibre
36g
Protein
81mg
Cholesterol
462.35mg
Sodium
17g
Carbs (sugar)
46g
Carbs (total)
All nutrition values are per serve
Notes
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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