Slimming World Friendly Spicy Lamb With Mexican Rice

Total Time: 2 hrs 50 mins Preparation Time: 10 mins Cook Time: 2 hrs 40 mins

Ingredients

• Servings: 4
• low-fat cooking spray
• 1/2 teaspoon salt
• 1/2 teaspoon pepper (fresh ground)
• 1 lb lamb tenderloin (all visible fat removed and diced)
• 6 slices bacon (all visible fat removed roughly chopped)
• 1 onion (roughly chopped)
• 2 garlic cloves (finely chopped)
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1/4 teaspoon ground cloves
• 1 1/2 pints chicken (or veg stock)
• 2 (400 g) tins pinto beans (drained)
• 4 jalapenos (deseeded and finely chopped)
• 2 red ripe tomatoes (finely chopped)
• 20 g fresh coriander (finely chopped)
• for the rice
• 1 onion (finely chopped)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1 garlic clove (finely chopped)
• 1/2 red pepper (finely diced)
• 200 g cherry tomatoes (halved)
• 400 g kidney beans (drained and rinsed)
• 400 g sweet corn (drained)
• 450 g long grain rice (cooked)
• 20 g fresh coriander (chopped)
• 1 lime (juiced)

Recipe

• 1 heat a flame proof casserole dish sprayed with low fat cooking spray. season lamb and place in casserole dish with bacon fry for 5- 6 minutes.
• 2 add the onion, garlic, oregano, cumin, and cloves and fry for a further 1-2 minutes pour in stock and bring to the boil reduce heat and simmer uncovered for 2 hours stirring occasionally.
• 3 add the chilli’s and beans and continue to simmer for 30 minutes until most of the liquid has been absorbed
• 4 meanwhile prepare the mexican rice fry the onion, cinnamon, cumin garlic and red pepper in low fat cooking spray for 4-5 minutes. stir in the tomatoes, kidney beans and sweet corn, fry for a further 3-4 minutes.
• 5 add the cooked rice and stir thoroughly to heat through remove from heat and add the coriander and lime juice.
• 6 add the tomatoes and coriander to the lamb stir well serve with the rice.