- This recipe makes approximately four cups (4 x 1 cup serves). Be guided by your surgical team on the serve size appropriate for you, but more importantly, how you feel when you eat. You can easily adapt this recipe to make an appropriate serve size for you.
- If you share the meals with family or friends (without a gastric band), they would generally require two serves of the recipe.
Middle Eastern Lamb
pizza lamb exercising diet and nutrition Type 2 diabetes diet cajun exercise psychology banana gastric band recipe salmon gastric banding success capsicum summer weight-loss potatoes chicken nutrition pumpkin vegetables heartburn weight loss breakfast wound care blueberries sweet drinking calories muesli middle eastern food chickpeas family beans beetroot healthy eating obesity after care lapband cinnamon recipes vegetarian smoothie bircher reflux gastric banding Gastric Banding Procedure mince meat wrap
- 2 teaspoons oil
- 1 onion, sliced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 400g lamb, trimmed of fat, diced
- 2 tablespoons fresh mint, chopped
- 1 tablespoon lemon rind, finely grated
- 1 cup salt reduced beef stock
- 400g no added salt, chopped tinned tomatoes
- 1 tablespoon honey
- 1⅓ cups cooked chickpeas (or 400g can chickpeas, drained and rinsed)
- Heat oil in wok over medium heat.
- Add onions, cinnamon and cumin. Stir-fry approximately 3 minutes or until the onions are soft.
- Add lamb and stir-fry for 5 minutes or until brown.
- Add mint, lemon rind, stock, tomatoes and honey to wok. Reduce heat, cover and simmer 30 minutes.
- Add chickpeas half way through cooking.
- Simmer until lamb is tender.