Ingredients

• 2 cups Beef Stock (salt reduced)
• 0.10 g Black Pepper
• 50 g Celery (chopped)
• 1 clove Garlic (crushed)
• 60 g Lamb (diced)
• 2 tsp Lemon Juice
• 1 tsp Olive Oil
• 20 g Onions (chopped finely)
• 40 g Red Capsicum (chopped)
• 60 g Silverbeet (finely chopped)

Instructions

• 1. Heat oil in a large saucepan or pot. Cook lamb until browned, then set lamb aside on a plate.
• 2. In the same pan, cook onion, celery, capsicum and garlic. Stir for 3 minutes until onion softens.
• 3. Add lamb back into the pan, and 2 cups of beef stock. Bring to a boil, then reduce heat to a simmer and cover pan with the lid. Simmer for 15 minutes until meat is tender.
• 4. Add silver beet and lemon juice, season with black pepper. Simmer uncovered for 5 minutes or until silver beet wilts. Serve while hot.