Directions:
- Mix the turmeric and the cumin into the fromage frais. Pour over the lamb, and leave to marinate overnight.
- Dry fry the onion in 1/2 pint of the stock and gradually add the remaining spices. Gently cook for 4 minutes.
- Add the lamb mixture, the rest of the stock, and the tomatoes, and bring to the boil. Simmer gently until the lamb is soft and tender, approx 2 hours.
- Mix the cornflour with a little wander and add to the rest of the mixture. Mix well.
- Serve with baby carrots, broccoli and cauliflower florets or new potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 581.69 Kcal (2435 kJ) | ||
| Calories from fat | 364.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.46g | 62% | |
|---|---|---|---|
| Cholesterol | 124.28mg | 41% | |
| Sodium | 549.49mg | 23% | |
| Potassium | 1014.98mg | 22% | |
| Total Carbs | 13.39g | 4% | |
| Sugars | 5.06g | 20% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 37.98g | 76% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 4.9mg | 27% | |
| Calcium | 82.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 110.38 Kcal (462 kJ) | ||
| Calories from fat | 69.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.68g | 62% | |
|---|---|---|---|
| Cholesterol | 23.58mg | 41% | |
| Sodium | 104.27mg | 23% | |
| Potassium | 192.6mg | 22% | |
| Total Carbs | 2.54g | 4% | |
| Sugars | 0.96g | 20% | |
| Dietary Fiber | 0.42g | 9% | |
| Protein | 7.21g | 76% | |
| Vitamin C | 2mg | 17% | |
| Iron | 0.9mg | 27% | |
| Calcium | 15.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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