Lamb Goulash with Corn Chips
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This lamb goulash with corn chips is a great way to hide vegetables in the main meal, especially if you have kids that are not fond of zucchini or eggplant. Kids and adults can dunk the corn chips into the goulash and it makes for a fun dinner.
Ingredients
- 1.5 lbground lamb
- 2 cups chopped eggplant, peeled and diced
- 1 cup zucchini, diced
- 1/2 large onion, diced
- 1 large clove garlic, minced
- 3 tbsp tomato paste
- 1 tbsp arrowroot flour
- 1/2 cup water
- 1 1/2 tsp sea salt
- 1 tbsp cumin
- 2 tbsp olive oil
Directions
- In a large frying pan cook lamb and onions in olive oil for a few minutes.
- Add in eggplant, zucchini, sea salt, cumin and garlic
- Mix tomato paste, water and arrowroot in a glass jar. Shake until combined and pour over lamb mixture.
- Cook for 20 minutes, stirring often
- Pour into a large serving bowl and serve with organic blue corn chips and a side salad
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