A delicious Middle Eastern inspired recipe which I have adapted from a recipe in the Australian Women's Weekly's 'SLIM: non-fat eating for life', a title which really sums up so well my understanding of the underlying goals of the Healthy for the Holidays Challenge: finding new recipes and adapting our favourite recipes so that our everyday choices of what we eat are lower in fat. This recipe has plenty of flavour - from the vegetables, the spices, the brandy and the lime juice - but not from ingredients high in fat. The recipe includes baharat. If you cannot buy this, in the Notes below, there are instructions for making a substitute. If you cannot obtain fresh grapevine leaves, they can be bought in bottles in brine. With the grapevine leaves, this is an elegant dinner party meal; without the grapevine leaves, a really easy week night meal, especially if (like me) you have roasted red capsicum as a staple in your fridge! There are major discrepancies in the nutritional information as calculated by Zaar - 464
calories per serve: 31.5g total fat - and as calculated by the AWW in the original recipe - 316 calories per serve: 15.5g total fat. Lamb is a slightly fattier meat than beef, and I'd recommend buying really top quality but I really still cannot see where 26.8g of fat could possibly come from.