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Lamb with Beans and Red Peppers

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cup (125 ml/75 g) long-grain converted (parboiled) rice
1 cup (250 g) boiling salted water
7 oz (200 g) boned lamb chops
1 tbsp (15 ml) olive oil
1 large onion
2 cups (625 ml) beef broth
Salt and freshly ground pepper
2 cups (625 ml/300 g) green beans
2 red peppers
2 cloves garlic
Dried thyme
Dried chili flakes


Serves: 2


Add rice to water. Cover and cook for 20 min­utes on low heat, stirring occasionally.

Dice the lamb and finely chop the onion. Heat the oil in a medium saucepan and brown the meat on all sides. Stir in onion and sauté until translucent. Pour in the broth and season with salt and pepper. Simmer on medium heat for 10 to 15 minutes.

Meanwhile, cut the beans into bite-size pieces, coarsely dice the red peppers and chop the gar­lic. Stir the beans, peppers, garlic and thyme into the meat and cook for a further 10 minutes. Season with salt and chili flakes and serve with the rice. 

TIP: Red peppers enhance a meal not only with their bright red color, but also with their high vitamin C content, which is higher than that of green peppers.

Per serving: approx. 450 calories
27 g protein, 18 g fat, 44 g carbohydrates

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