Lamb and spinach stir-fry
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Spinach is a nutritional winner, providing beta-carotene and folate as well as B vitamins such as niacin. Tossed with lamb and vegetables, it makes a healthy dinner.
2 teaspoons olive oil
6 spring onions, thinly sliced
3 cloves garlic, cut into slivers
2 yellow capsicums, cut into matchsticks
500 g boneless loin of lamb, cut into 5-cm strips
1 1⁄4 cups canned no-added-salt crushed tomatoes
3⁄4 teaspoon ground ginger
500 g frozen chopped spinach, thawed and squeezed dry
3⁄4 cup natural low-fat yogurt
1 tablespoon plain flour
- In a large non-stick frying pan or flameproof casserole, heat oil over medium heat. Add spring onions and garlic and cook, stirring frequently for 2 minutes or until spring onions are tender.
- Increase heat to medium, add capsicums and cook for 2 minutes or until crisp-tender. Add lamb, tomatoes and ginger, and cook for 3 to 4 minutes or until lamb is no longer pink.
- Stir in spinach and cook for 2 minutes or until tender and heated through.
- In small bowl, stir together yogurt and flour. Stir yogurt mixture into pan and cook for 2 minutes or until well absorbed into the spinach.
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