RICE is a gluten-free grain, which is considered to be the least allergenic food available. It is a source of protein and is rich in cysteine. This amino acid increases the ease with which mucus is eliminated from the lungs and it also helps protect lung tissue.
910g (2lb) lamb leg, sliced and fat trimmed * 1 large onion, peeled and diced * 2 garlic cloves, peeled * 1 fresh red chilli, chopped * 4 tbsp olive oil * 125ml (4 floz) red wine * 115g (4oz) black olives, pitted * 395g (14oz) can of tomatoes * 1 tsp dried thyme or 1 fresh sprig, leaves only * 125ml (4 floz) lamb stock * salt & freshly ground black pepper * 455g (1lb) rice, to serve * handful of fresh chives and mint, chopped for garnish
Cut each lamb slice in half. Blitz the onion, garlic and chilli in a food processor with 1 tbsp of olive oil until a paste is formed. Heat the oil in a large casserole dish and brown the meat each side. Do in batches and place on a warmed plate.
Fry the onion mixture in the casserole dish for 3 minutes on a low heat. Add the red wine, olives, tomatoes, thyme and stock, then simmer covered for one hour. Uncover and simmer for another 20 minutes until the lamb is tender and the sauce thickened. Season with salt and pepper. Boil the rice and serve with the braised lamb.
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