This study can be accessed at: http://pediatrics.aappublications.org/cgi/content/abstract/111/4/864
The researchers found that addition of red meat to a meal increases nonheme iron absorption by 85%
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Recipe of the day
Madras-Style Leg Steaks with Red Onions, Coriander and Braised Fennel
Salt and freshly milled black pepper
30ml/2tbsp Madras curry paste
|Food Mall: Boneless Leg of Lamb|
30ml/2tbsp cold water
15ml/1tbsp freshly chopped coriander
For the Braised Fennel:
1-2 large fennel bulbs, trimmed and cut into quarters
300ml/½pint chicken stock
50g/2oz unsalted butter, cubed
5ml/1tsp cumin seeds
1.To prepare the braised fennel; place the quarters into a shallow pan and add the stock, butter, cumin seeds and seasoning. Bring to the boil, reduce the heat, cover with foil and simmer for 30-35 minutes, turning occasionally until most of the cooking liquor had dissolved.
2.Place the steaks on a shallow plate, season and coat on both sides with the curry paste.
3.Heat the oil in a large non-stick frying pan and cook the steaks for 6-8 minutes on each side. Transfer to a warm plate and keep warm.
4.Add the onions to the frying pan with the water and cook for 3-4 minutes until soft and caramelised.
5.Remove from the heat and stir through the coriander and any meat juices from the lamb plate.
|Madras-Style Leg Steaks with Red Onions, Coriander and Braised Fennel|