Carbohydrates: 7.5 g
Protein: 1 serve
1 tso olive oil 60 g lamb
50 g celery, chopped 20 g onion, chopped finely
40 g red pepper, chopped 1 tbsp. beet leaves, chopped finely.
A squirt of lemon juice 1 cup water
1 clove garlic, crushed
1: heat oil in saucepan. Cook lamb until browned. Cook onion, celery, pepper and garlic in same pan, stirring for 5 minutes until onion softens. Add 2 cups of water.
2: bring to a boil. Reduce heat, simmer covered until tender and cooked.
3: add beet leaves and juice. Simmer uncovered until beet leaves just wilt.