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Diabetic recipes - Savoury
See the diet pages for portions and food labelling


Ingredients Method
100g (4 oz) pre-prepared haricot beans
250g (l0 oz) lean lamb, cubed
15g ( oz/ tblsp) cornflour
300m1 ( pt) - stock
1 onion, peeled and chopped
5ml (1 tsp) oil
150g/2 average carrots, sliced
1 tsp parsley, finely chopped
Place small measure of oil in non-stick frying pan.
Heat and fry lamb quickly.
Drain off excess oil.
Blend some stock with cornflour.
Add remaining stock to pan and heat.
Add blended cornflour, stir continuously until thickened.
Add remaining ingredients.
Bring to the boil then simmer for 1 hours.
Fold in chopped parsley just before serving

Serve with potato or rice.
Serves 4. Each serving: 167 Kcals, 12g CHO, 7g fat

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