350gm sliced lamb
1 red capsicum, sliced
1 green capsicum, sliced
1 onion, sliced
1 tsp cumin
½ tsp paprika
½ tsp chilli flakes
1 clove garlic, crushed
¼ C fresh coriander, chopped
½ lime, juiced
½ avocado, diced
1 tomato, diced
Combine the lamb, juice, cumin and garlic in a large bowl. Cover the bowl and leave in the fridge for 20 minutes.
Heat a fry pan over a medium heat, add the lamb and cook until it is browned. Remove the lamb from the pan, set aside and cover.
Add the onion and capsicums to the pan and cook until just softened.
Return the lamb to the pan and stir through the vegetables. Cook for a further few minutes until the lamb is cooked through. Stir through the coriander.
Dice the avocado and tomato and gently stir together. Season with guacamole with a little lemon juice, salt and pepper.
Serve the lamb and vegetables with a side of guacamole.
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