Middle Eastern Lamb


  • 2 teaspoons oil
  • 1 onion, sliced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 400g lamb, trimmed of fat, diced
  • 2 tablespoons fresh mint, chopped
  • 1 tablespoon lemon rind, finely grated
  • 1 cup salt reduced beef stock
  • 400g no added salt, chopped tinned tomatoes
  • 1 tablespoon honey
  • 1⅓  cups cooked chickpeas (or 400g can chickpeas, drained and rinsed)


  1. Heat oil in wok over medium heat.
  2. Add onions, cinnamon and cumin. Stir-fry approximately 3 minutes or until the onions are soft.
  3. Add lamb and stir-fry for 5 minutes or until brown.
  4. Add mint, lemon rind, stock, tomatoes and honey to wok. Reduce heat, cover and simmer 30 minutes.
  5. Add chickpeas half way through cooking.
  6. Simmer until lamb is tender.


  • This recipe makes approximately four cups (4 x 1 cup serves). Be guided by your surgical team on the serve size appropriate for you, but more importantly, how you feel when you eat. You can easily adapt this recipe to make an appropriate serve size for you.
  • If you share the meals with family or friends (without a gastric band), they would generally require two serves of the recipe.