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Free Healthy Recipe - French Provincial Lamb

Dairy free, Low carbohydrate, Low fat, Low GI, Low sugar

For a hearty, comforting winter dish nothing quite beats this one and made in the pressure cooker you really can make it when you get home from work. It's good on day one and it's even better heated up the next day. Remember to serve it with some fresh steamed greens, they will compliment the meal and boost its nutritional value.

Ingredients
500 grams lamb neck, fat trimmed
1½ tablespoons flour - wholewheat
1 pinch peppercorns
1 tablespoons olive oil
300 grams shallots (or eshallots), peeled
3 cloves garlic, crushed
1 cup butter beans, soaked overnight
350 grams carrot, dutch
Method

Cut lamb into cubes approximately 4cm thick. Season flour with black pepper and roll lamb in flour. Set the pressure cooker express to sauté and heat oil in pan. Add lamb and garlic and brown on all sides. Stir through eschallots, and garlic and cook for a few minutes. Add beans, carrots and stock. Cover the pan and lock the lid. Ensure the pressure valve is sealed. Turn the timer to setting 3. Once cooked, allow about a few minutes before releasing the valve. Open lid once all the steam has released. Serve with fresh steamed green beans and crunchy sourdough bread.

Makes 4 servings

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Suitable for:
Dinner, Lunch, Side Dish
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Nutritional Information - Per Serve
Kj 1246 kj
Calories 298 kcal
Fat 12 g
Saturated Fat 4 g
Total Carbohydrate 13 g
Total Protein 39 g
Fibre 5 g


Natures Best Belfield

Address: 29 Burwood Rd Belfield
Call us: 9642 5613
Drop in: Monday - Saturday 8am - 6pm Sunday 8am - 5pm
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