Di­a­betic-friendly din­ners

Make healthy choices with these de­li­cious and di­a­betic-friendly dishes

Woman’s Day (NZ) - - Contents -

Slow-cooked Lamb with Red Wine

SERVES 4 PREPA­RA­TION 15 MIN­UTES COOK­ING 2 HOURS, 40 MIN­UTES

2 ta­ble­spoons olive oil 500g bone­less leg of lamb, fat trimmed, cut into 3cm pieces 2 leeks, thickly sliced 2 cel­ery stalks, finely chopped 2 car­rots, coarsely chopped 2 gar­lic cloves, crushed 2 ta­ble­spoons salt-re­duced

tomato paste 1 cup dry red wine 1 cup salt-re­duced beef stock 1½ cups wa­ter

1 ta­ble­spoon chopped fresh rose­mary leaves, plus 1 tea­spoon ex­tra to serve 1 cup French-style green lentils 1 cup frozen peas, thawed ¼ cup fresh flat-leaf pars­ley leaves

1. Pre­heat oven to 160°C. 2. In a large, heavy-based, flame­proof casse­role dish, heat half the oil on medium.

Cook lamb in batches for 4 min­utes or un­til browned. Trans­fer to a plate.

3. Heat re­main­ing oil in the same dish. Cook leek, cel­ery, car­rot and gar­lic for 8 min­utes, stir­ring, or un­til golden and soft­ened. Add tomato paste. Cook, stir­ring, for 1 minute. Add wine, then bring to the boil.

4. Re­turn lamb to dish with stock, wa­ter and rose­mary. Cover dish with lid. Trans­fer to oven and cook for 1½ hours.

5. Rinse lentils and drain. Stir into lamb mix­ture, cover, then cook for 55 min­utes or un­til lentils and lamb are ten­der.

6. Boil, steam or mi­crowave peas un­til ten­der, then drain. Sprin­kle lamb mix­ture with ex­tra rose­mary and pars­ley. Serve with peas.

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