Lose It! – July 2019

KEEP ON TRACK per serving

FAT 31G CARBS 12G PROTEIN 32G

CHILLI LAMB AND GREEN

BEAN STIR-FRY

SERVES 2 FOR DINNER

& 2 FOR LUNCH

1 tbsp coconut oil

1 shallot, chopped

1 tbsp ginger, minced

2 garlic cloves, minced

600g lamb mince

1 tbsp cinnamon, ground

1 tsp cumin, ground

1 tsp cayenne pepper

1 cup home-made lamb or

beef stock

Himalayan salt and black pepper

130g fine green beans, halved

2 baby gem lettuce, leaves

separated

1 chilli, sliced, 1 baby cucumber,

sliced, mint and sliced shallot to

garnish

1. Heat the coconut oil in a pan,
   toss in the shallot, ginger and

garlic, and sauté until golden.

Add the mince and cook until

browned and all the water has

evaporated. Add the spices and

stir well.

2. Add the stock and season well.
   Toss in the beans and cook until
   beans are tender and most of the
   stock has cooked away.


3. To serve: Divide half the
   mince mixture between two
   plates and serve with baby gem
   lettuce leaves. Garnish with chilli,
   cucumber, mint and sliced shallot.

2 low-carb wraps

carrot and celery sticks

to serve

Place remaining mince and

lettuce into toasted low-carb

wraps and serve with carrots

and celery sticks.

FAT 32G CARBS 9G PROTEIN 37G

56 LOSE IT! VOLUME 31