Karen Tso

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat
Course: Lunch, Main
Favourite flavours: Lamb

INGREDIENTS

1 tablespoon olive oil
8 lamb cutlets, trimmed
1 clove garlic, quartered
1cm knob ginger, thickly sliced
2 carrots, cut into large pieces
200g broccoli, cut into florets
2 zucchini, cut into large pieces
8 mushrooms, quartered
1 red capsicum, seeds and membrane removed and cut into large pieces
250g of hard tofu, cut into a large dice
1-2 cups water
2 tablespoons soy sauce
1 tablespoon honey
salt and pepper
brown or white rice to serve
chopped chives to garnish

METHOD

Preheat oil in a large saucepan over medium heat; add lamb cutlets and sear one minute each side.

Add garlic, ginger, vegetables and tofu and pour in 1-2 cups of water, enough to cover the meat.

Add soy sauce and honey, season with salt and pepper. Cover with lid and bring to the boil over a medium heat.

Reduce heat to very low and simmer for 1½ hours, making sure to check water level occasionally so meat always remains covered.

To serve, pack cooked rice into 6 small rice bowls and turn onto serving plates to form a rice mound. Pour around chops and vegetables and sprinkle with chopped chives.