Lamb Stroganoff with Spelt Pasta

Ingredients

1½ tbsp olive oil

1 brown onion, halved, thinly sliced

250g button mushrooms, sliced

¼ cup spelt flour

700g lean lamb stir-fry strips

1 cup beef stock, salt reduced

2 tbsp worcestershire sauce, gluten-free

¼ cup flat leaf parsley

4 tbsp. full cream yoghurt

spelt pasta, cooked, to serve

steamed green beans, to serve (optional)

Method

Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat, add the onion and cook for 3 minutes. Increase heat to high and then add the mushrooms. Cook for 4 minutes, or until tender.

In a large bowl lightly coat the lamb strips in flour. Add the lamb into the frypan with the onion and mushrooms. Add stock and worcestershire sauce. Bring to the boil and then reduce heat to medium-low and simmer till the sauce has thickened slightly. Remove from heat and then stir in yoghurt and parsley.

Serve with pasta and steamed green beans.