Ingredients
±400gm lean lamb strips
1 tsp cumin seeds
1 tsp dried oregano
A good handful or two lettuce, chopped
2 large tomatoes, chopped
½ small cucumber, chopped
6-8 spring onions, sliced
2 stalks celery, sliced
12 pitted black olives, sliced
Small handful seedless raisins
Handful of mint, chopped
500gm new potatoes, scrubbed
Method
Put the potatoes on to cook in lightly salted boiling water.
Drain and keep warm once they are cooked.
Measure the cumin seeds and oregano into a plastic bag.
Add the lamb strips to the bag and shake well.
Combine all the salad veg in a large bowl.
Spray a large frying pan with non-stick cooking spray, and heat.
Once the pan is hot, add the coated lamb strips.
Stir-fry the lamb for 6 – 8 minutes.
Serve the lamb with the new potatoes and chopped salad.
If you like a dressing on your salad you can make your own with equal quantities of olive oil and balsamic vinegar. There are quite a few low-fat readymade dressings available, too. Just remember that you only need one tablespoon per person at most.
