Lamb and Vegetables with Quinoa
The beauty of this dish is that it may be frozen and is actually tastier when reheated.
If you are a vegetarian, you can omit the lamb, increase the amount of vegetables and add chick peas instead.
Prepare the aubergine by slicing it and rubbing liberally with a little sea salt all over each side. Leave to sit for 20 minutes.
Wash off the salt well with cold water and pat dry with kitchen towel. This process removes much of the bitterness and can reduce fat absorption. You can choose not to do this.
In a large pan, heat the oil and spices on a medium heat.
Put in the lamb and stiry-fry for a couple of minutes to seal the meat, then remove from the pan.
Stir-fry the onion for about 5 minutes until soft. You can add also 1 – 2 tbsps of water, if it needs it.
Add the aubergine, courgette and pepper. Stir well. Pour in the tomatoes and tomato purée.
Pour in the stock and return the lamb to the pan. Cook on a low heat for about 1 hour, stirring regularly.
In a sieve, rinse the quinoa with cold water and drain. In a wok, toast the quinoa on a low heat for a minute.
10. Add 1 pt of boiling water to the quinoa and stir well. Cover with a lid. NB – The grain will turn from white to transparent and the spiral-like tail will appear when it is cooked.
11. Simmer on a low heat for about 15 minutes, stirring often until all the water is absorbed.
12. Serve the lamb dish with the quinoa and sprinkle with fresh coriander to garnish.
1 small aubergine, trimmed and sliced
1 tbsp extra virgin olive oil
3 heaped tsp ground cumin
3 heaped tsp ground coriander
2 organic lamb chops, cubed
1 large onion, peeled and chopped
1 medium courgette, trimmed and sliced
1 red pepper, cored, deseeded and chopped
8 tomatoes, peeled and chopped
2 tbsp tomato puree, citric acid free only
½ pint vegetable stock
1 pinch salt
1 pinch black pepper
Total time required 1 hr 30 mins
Preparation time: 30 mins
Cooking time: 1 hr
Candida Can Be Fun
Recipe published with permission from Candida Can Be Fun.