This delectable pairing of minced lamb, white beans and smoky flavours is a perfectly balanced meal ideal for mid-week family meals.
Omit the rice and serve this dish in individual lettuce cups for an exciting spin on the classic san choy bow.
Heat oil in a large heavy-based saucepan. Add onion, mushrooms and spices. Cook, stirring occasionally for 5 minutes or until onions and mushrooms have softened.
To cook the lamb, crumble the mince into the saucepan and cook, breaking up the mince with a wooden spoon or fork. Leave for 7 minutes or until mince is browned.
Stir in paste, chilli, sugar, tomatoes and 125ml (½ cup) water. Bring to a simmer and cook, stirring occasionally, for 25 minutes or until lamb mixture has thickened slightly. Stir in the beans and coriander and season to taste.
To serve, divide steamed rice and sneak beans among four plates. Top with chilli lamb and scatter with extra coriander leaves.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For more hearty and healthy recipes visit Beefandlamb.com.au
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