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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This lamb recipe is hearty, flavoursome and comforting, and leftovers taste even better the next day
1 Spray a large pot with oil and set over a medium-high heat. Add half of the onion, half of the garlic and half of the celery. Cook, stirring, for 2-3 minutes. Add cauliflower, barley and stock, with ½ cup water. Bring to a simmer, then cover and reduce heat to low. Cook for 20-25 minutes, until barley is tender.
2 Meanwhile, spray a large pan with oil. Add remaining onion, garlic and celery. Cook for 2 minutes, then add carrot. Cook for 2 minutes. Add lamb mince and cook, stirring, until mince browns. Add paprika, chilli, tomato passata and wine. Bring to a simmer.
3 Simmer lamb for 10 minutes, then add silver beet leaves. Stir through and cook for 2 minutes, until leaves are wilted.
4 Serve ragout with barley pilaf, garnished with black pepper and parsley, if desired.
Make it gluten free: Use brown rice instead of barley and check stock, paprika and passata or purée are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 559 cal
Kilojoules 2340 kJ
Total fat 19 g
Saturated fat 5 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
