|
Serves:
4 |
Cooking:
about 15 minutes |
|
Preparation:
15
minutes |
calorie
count: 360kcal
per serving |
Ingredients:
|
4 |
British lamb
loin chops or steaks |
|
15ml/1 tbsp |
corn or
sunflower oil - plus
extra for brushing chops |
|
1 |
onion,
peeled and chopped |
|
2 sticks |
celery, cut
into thin strips |
|
200g/7oz |
can tomatoes |
|
400g/14oz |
can red
kidney beans, drained and rinsed |
|
30ml/2 tbsp |
tomato puree |
|
5ml/1 tsp |
chilli powder |
|
5ml/1 tsp |
ground cumin |
|
5ml/1 tsp |
sugar |
|
salt to taste |
Method:
Brush the
chops/steaks with oil and cook under a pre-heated grill on a medium heat.
Meanwhile,
heat the oil and fry the onion until soft.
Add the
remaining ingredients and bring to the boil. Simmer for 10 minutes.
When the chops
are cooked, transfer to warm plates, cover each with sauce and serve.
Serving
suggestion: Serve with wholewheat pasta
