 |
Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
|
Caribbean Lamb Ingredients:
2 teaspoons turmeric |
2 teaspoons cumin |
227 g fromage frais |
681 g lamb |
1 onion |
852 ml beef stock |
1 teaspoon ginger |
1 teaspoon paprika |
1 teaspoon allspice |
salt |
pepper |
1 teaspoon cinnamon |
1 teaspoon coriander |
1 teaspoon nutmeg |
1 teaspoon mustard powder |
198 g tomatoes |
1/2 teaspoon cornflour |
Directions:
1. Mix the turmeric and the cumin into the fromage frais. Pour over the lamb, and leave to marinate overnight.
2. Dry fry the onion in 1/2 pint of the stock and gradually add the remaining spices. Gently cook for 4 minutes.
3. 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.
4. Mix the cornflour with a little wander and add to the rest of the mixture. Mix well.
5. Serve with baby carrots, broccoli and cauliflower florets or new potatoes.
|
|