Slimming World - Caribbean Lamb

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“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.”
26hrs 30mins

Ingredients Nutrition


  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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