Directions:
- Mix the turmeric and cumin into the fromage frais. Pour over the lamb and leave to marinate over night.
- Fry the onion in 284ml/0.5 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 for approximately 2 hours until the lamb is soft and tender.
- Mix the cornflour with a little water and add to the mixture. Mix well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.24 Kcal (1366 kJ) | ||
| Calories from fat | 82.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.18g | 14% | |
|---|---|---|---|
| Cholesterol | 110.66mg | 37% | |
| Sodium | 599.41mg | 25% | |
| Potassium | 1122.02mg | 24% | |
| Total Carbs | 14.5g | 5% | |
| Sugars | 8.23g | 33% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 43.11g | 86% | |
| Vitamin C | 11.1mg | 18% | |
| Iron | 4.7mg | 26% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 60.76 Kcal (254 kJ) | ||
| Calories from fat | 15.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 14% | |
|---|---|---|---|
| Cholesterol | 20.61mg | 37% | |
| Sodium | 111.63mg | 25% | |
| Potassium | 208.95mg | 24% | |
| Total Carbs | 2.7g | 5% | |
| Sugars | 1.53g | 33% | |
| Dietary Fiber | 0.41g | 9% | |
| Protein | 8.03g | 86% | |
| Vitamin C | 2.1mg | 18% | |
| Iron | 0.9mg | 26% | |
| Calcium | 13.3mg | 7% | |
* 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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