Sunday, 5 November 2017

Lamb Neck and Butterbean Curry


Ingredients:

1 tin butterbeans*
600-800g lamb neck
1 tin chopped tomato
1 tbs chopped garlic
2 heaped tbs banting friendly curry powder
1 tsp cayenne pepper
1 large onion
2 tbs oil of choice
2 turnips

Method:

Drain and rinse butter beans.
Melt oil in pot.
Dice onion, peel and chop turnips.
Fry onion, garlic and apices in pot, then add meat and seal.
Add turnips and tomato, then add 250ml water.
Allow to simmer covered, for an hour.
Stir occasionally.
Remove lid, add butterbeans and simmer for another 30 mins.
Enjoy with cauliflower rice.


* Please be sure to choose the tin wisely.
It should not have red list ingredients in, and should have ascorbic acid or similar in (it reduces phytates).

Remember too, that beans are orange list - they should be had occasionally and small portions.

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