¼ teaspoon ground cumin
¼ teaspoon ground coriander
pinch of chilli powder
2 teaspoons olive oil
2 x 75 g (3 oz) lean lamb steaks, all fat removed
½ small onion, sliced
1 garlic clove, crushed
2 tablespoons lemon juice
200 g (7 oz) can flageolet beans, rinsed and drained
2 teaspoons chopped mint
1 tablespoon half-fat crème fraîche
salt and pepper
Place the cumin, coriander, chilli powder and half the oil in a non-metallic bowl and mix well. Rub the mixture all over the lamb with your fingers and set aside to marinate for 10 minutes.
Heat the remaining oil in a nonstick frying pan over a medium heat, add the onion and garlic and fry for 3–4 minutes until softened.
Add the lamb and its marinade and fry the steaks for 2–3 minutes on each side or until cooked to your liking.
Add the lemon juice, flageolet beans, mint and crème fraîche and simmer for 1 minute until warmed through. Season with salt and pepper and serve immediately.
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