Slimming World - Caribbean Lamb |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 4 |
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It is 0. 5 syns on Extra Easy and Red. It needs to be marinated overnight and cooked for just over 2 hours but it's a lovely dish. The spices work amazingly together and it's not too hot. I actually used fat-free yogurt as I don't think it makes a big difference. I used used a lamb stock cube instead of the Bovril. You can use a can of chopped tomatoes instead of fresh. Ingredients:
2 teaspoons turmeric |
2 teaspoons cumin |
8 ounces fat-free fromage frais |
681 g lean lamb, cubed |
1 large onion, chopped |
852 ml stock, made with bovril powder |
1 teaspoon ground ginger |
1 teaspoon allspice |
1 teaspoon ground cinnamon |
1 teaspoon ground coriander |
1 teaspoon ground nutmeg |
1 teaspoon dry mustard |
198 g tomatoes, chopped |
1 teaspoon cornflour |
Directions:
1. Mix the turmeric and cumin into the fromage frais. Pour over the lamb and leave to marinate over night.
2. Fry the onion in 284ml/0.5 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 for approximately 2 hours until the lamb is soft and tender.
4. Mix the cornflour with a little water and add to the mixture. Mix well.
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