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Chilli Lamb With Coriander (Low Fat)

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“Adapted, to make low fat, from recipe in Australian Women’s Weekly Sensational Stir Fries Cookbook. In Australia you can now buy skim evaporated coconut milk, if this isn't available where you shop just add a few drops coconut essence to skim evap milk.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté onions & carrots for a minute in olive oil.
  2. Add chilli, garlic & ginger and cook for another minute, remove.
  3. Add sliced lamb and cook quickly until it is almost cooked but still pink.
  4. Add coconut milk, fish sauce, sugar, coriander, bok choy and peas, stir through.
  5. Add noodles, along with onions and carrots, heat through and serve hot.

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