Slimming World - Caribbean Lamb

Submitted by FaithFluro

"This is a Slimming World recipe from the website. 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."

 

• Ready In: 26hrs 30mins
• Ingredients: 14
• Serves: 4

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.