Directions:
- 1. Heat one tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate. Cover with foil and set aside.
- 2. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 3 minutes. Add wine. Cook for 1 minute or until liquid has nearly evaporated. Add chutney, passata, stock and rosemary. Season with salt and pepper. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens.
- 3. Return lamb to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with risoni.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 430.44 Kcal (1802 kJ) | ||
| Calories from fat | 262.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.16g | 45% | |
|---|---|---|---|
| Cholesterol | 81.83mg | 27% | |
| Sodium | 351.29mg | 15% | |
| Potassium | 206.77mg | 4% | |
| Total Carbs | 20.28g | 7% | |
| Sugars | 15.82g | 63% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 17.78g | 36% | |
| Vitamin C | 4mg | 7% | |
| Iron | 2.3mg | 13% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 181.48 Kcal (760 kJ) | ||
| Calories from fat | 110.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.29g | 45% | |
|---|---|---|---|
| Cholesterol | 34.5mg | 27% | |
| Sodium | 148.11mg | 15% | |
| Potassium | 87.18mg | 4% | |
| Total Carbs | 8.55g | 7% | |
| Sugars | 6.67g | 63% | |
| Dietary Fiber | 0.48g | 5% | |
| Protein | 7.49g | 36% | |
| Vitamin C | 1.7mg | 7% | |
| Iron | 1mg | 13% | |
| Calcium | 11mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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