Slimming World - Caribbean Lamb

Name: Slimming World - Caribbean Lamb
Prep time: 24 h
Cook time: 2 h 30 min
Total time: 26 h 30 min
Yield: 4 serving(s)
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

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."

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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

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.