Serves:                                              1

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.