Harrisa Spiced Lamb with Cannellini Beans

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A Champion is someone who gets up when he can’t” Jack Dempsey

It is important that our diets are more medditerranean based and that we avoid eating red meat more regularly than we should.

However, consumption of Lamb every now and again helps promote muscle growth,  maintenance of these muscles and therefore aid performance. This is true for everybody but more importantly for athletes.

Lamb comes from younger sheep and so it is a source of high quality protein but also a great source of vitamins and minerals. It also contains high levels of iron and zinc, hugely important for topping up your iron levels after exercise.

It is not too discommon in Athletes that sometimes after competition some can sometimes feel lethargic and less motivated due to low iron levels. This can be easily rectified but it is hugely important when we train so much to ensure we are getting enough iron in our diets.

 

2 tbsp olive oil ( 250 Calories, 28g Fat, 0g Carbs, 0g Protein)

1/2 pack fresh coriander ( 23 Calories, 1g Fat, 4g Carbs, 2g Protein)

Diced lamb shoulder ( 264 Calories, 15g Fat, 3g Carbs, 31g Protein)

1 onion, thinly sliced ( 38 Calories, 0g Fat, 8g Carbs, 1g Protein)

125ml dry white wine ( 95 Calories, 0g Fat, 0g Carbs, 0g Protein)

400g tin chopped tomatoes ( 72 Calories, 0g Fat, 12g Carbs, 4g Protein)

1 small can tomato purée ( 92 Calories, 1g Fat, 17g Carbs, 4g Protein)

2 tbsp honey ( 200 Calories, 0g Fat, 52g Carbs, 0g Protein)

2 tbsp harissa spice ( 51 Calories, 5g Fat, 2g Carbs, 0g Protein)

400g tin cannellini beans, drained and rinsed ( 110 Calories, 1g Fat, 15g Carbs, 17g Protein)

salt and freshly ground black pepper

 

1) Heat the Olive Oil in a wok for a few minutes and then add the diced Lamb sprinkled with the fresh coriander on top. Cook for about 5-10 minutes on a medium heat until browned and cooked through.

2) Remove the cooked lamb in to a bowl and set aside but keeping the juices from the lamb.

3) Add the chopped onion to the remaining oil and lamb juices and fry for 5 minutes until beginning to golden and soften.

4) Add the wine and bring it to the boil with the onion for 2-3 minutes.

5) Add all the remaining ingredients to the pan, including adding the Lamb back to the pan and stir well.

6) Simmer for another 20 minutes until the Lamb is even more tender.

 

 

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