Lamb stir-fry with tahini

Yield: 2 servings

Measure Ingredient
300 grams Lamb loin strip; cut into thin
\N \N ; slices (11 oz)
1 tablespoon Olive oil
¼ teaspoon Ground cummin
¼ teaspoon Hot chilli paste; optional
200 grams Baby French beans; (7oz)
½ \N Clove garlic; chopped
2 tablespoons Water
2 \N Tomatoes; diced
\N \N Salt and freshly ground black pepper
1 tablespoon Tahini

In a bowl marinate lamb slices with a quarter of the olive oil, the cummin and the hot chilli paste.

Heat half the remaining oil in a wok and stir-fry beans and garlic for 30 seconds.

Add 2 tbsp water, cover and cook, stirring occasionally, until beans are tender. Add tomato and cook for about 1 minute.

Season with salt and pepper and transfer vegetables to a dish. Keep dish warm.

Heat remaining oil in wok and stir-fry lamb for a few minutes. Stir in tahini, season with salt and pepper and serve over vegetables.

Converted by MC_Buster.

Per serving: 131 Calories (kcal); 11g Total Fat; (71% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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