Pasta with Lamb and Feta Cheese
Let your friends gather in the kitchen while you stir this tasty lamb and zucchini recipe together.
Ingredients
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12 ounces boneless lean leg of lamb or beef sirloin steak
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1 tablespoon olive oil or cooking oil
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1 large onion, cut into wedges
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1 teaspoon bottled minced garlic or 2 cloves garlic, minced
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1 6-ounce can tomato paste
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1/2 cup tomato juice
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1/2 cup water
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1/4 cup cider vinegar or red wine vinegar
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1 teaspoon dried oregano, crushed
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1/2 teaspoon ground cumin
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1/4 teaspoon ground cinnamon
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1 medium zucchini, halved lengthwise and sliced (1-1/4 cups)
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Hot cooked orzo or other pasta
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Crumbled feta cheese
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Chopped walnuts or snipped fresh parsley (optional)
Directions
1.
Trim any separable fat from meat. Thinly slice meat across the grain into bite-size pieces. In a 10-inch skillet heat oil; stir-fry meat for 2 to 3 minutes or until done. Remove meat from skillet.
2.
Add onion and garlic to skillet; stir-fry for 1 minute. Stir in tomato paste, tomato juice, water, vinegar, oregano, cumin, and cinnamon. Add zucchini; bring to boiling. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Return meat to skillet; heat through. Serve over hot cooked orzo or other pasta; sprinkle with feta cheese and, if desired, walnuts or parsley. Makes 4 servings.
Nutrition information
Calories 349, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 51 mg, Sodium 323 mg, Carbohydrate 36 g, Fiber 4 g, Protein 19 g. Daily Values: Vitamin A 15%, Vitamin C 44%, Calcium 6%, Iron 29%.
Percent Daily Values are based on a 2,000 calorie diet
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