Georgia's KETO Spicy Lamb & Corn

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Now that G is a bit older, and has bigger meals, we finally can get a little more protein in each meal - especially with her evening meals, and we started to incorporate fresh meat once or twice per week.

This recipe was a roaring success, so we decided to share it with all of you.

IMPORTANT: this recipe needs to be combined with a side serving of 35 grams of avocado hass to make it to a 2 to 1 ratio.

Not a lot of faffing about with the preamble today - straight to te recipe!

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Georgia's KETO Spicy Lamb & Corn

makes 1 serving

Nutritional values per serving

Protein: 5.59g

Fat: 18.16g

Carbs: 3.15g

2:1 ratio *when combined with 35g of avocado hass

Ingredients

• 20g Lamb Mince 13% (Woolworths)

• 5g extra virgin olive oil

• 20g Pitted Hojiblanca Black Olives (Pams)

• 20g Passata (Mutti)

• 15g Supersweet Corn Kernels (Watties)

• 0.5g of combined ground cumin and coriander

• max 0.5g chilli powder

• no added salt

Side Ingredients

• 35g Avocado Hass

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Cooking Instructions

1. Put the extra virgin olive oil in a small pan (I like to use a non-stick one), add the spices in, and start gently cooking at low heat.

2. You can either slice the olives or cut them in half while the oil is gently warming up and gently heating the spices.

3. Once you cut all the olives, add them in the pan together with the corn. Put the heat up to medium (7/10 on induction) and let the corn gently defrost for 3 to 4 minutes.

4. Add the mince in and let it brown for 5 minutes, mixing occasionally with a spoon.

5. Once the meat is brown, add the Passata in and lower the heat back down to low (4/10 on induction). Put a lid on it and let it do its thing for another 15 minutes.

6. That's it - put it on a plate, add the avocado either sliced or mashed - depending on kid's preference, and serve.

7. ENJOY