Lamb and Ginger Stir Fry
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Serving: 2
Nutrition facts (per portion)
- Calories: 336kcal
- Carbohydrate Content: 13g
- Fat Content: 21g
- Protein Content: 24g
- Salt : 0.2g
- Sugar Content: 11g
- Potassium: 18mmol / 710mg
- Phosphate: 9mmol / 272mg
Lamb and Ginger Stir Fry
Ingredients
- lamb - 225g / 9oz, minced
- sunflower oil - 1 tablespoon
- fresh root ginger - 1 tablespoon, chopped or grated
- onion - 1 medium (150g / 6oz) chopped
- green pepper - 1 medium (150g / 6 oz) chopped
- red pepper - 1 medium (150g / 6 oz) chopped
- black pepper - 1 teaspoon, ground to taste
Instructions
- Fry the lamb at a high temperature in the sunflower oil for 3-4 minutes or until just browned.
- Add the root ginger, onion and peppers and fry for a further 2-3 minutes, stirring all the time.
- Season with pepper and serve.
Per portion
- this dish provides 3 protein exchanges (allowances) and 2 vegetable portions.
- Check your daily allowances to see if you have enough remaining for this dish.
Reproduced with kind permission from 'Food with thought' recipe book.
Some advice from the Kidney (Renal) Dietitians:
‘Serve with boiled rice, noodles or a crusty roll for a delicious kidney friendly main meal option’