SW RED....Caribbean Lamb

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SW RED....Caribbean Lamb Empty SW RED....Caribbean Lamb

Post by Lorraine on Sat 28 Mar 2009 - 19:06

2 level tsp turmeric
2 level tsp cumin
8 oz VLF natural fromage frais
1½ lb lean lamb, cubed
1 level tsp allspice
salt and fresh ground black pepper
1 large onion, chopped
1½ stock made with Bovril
1 level tsp ginger
1 level tsp paprika
1 level tsp cinamon
1 level tsp coriander
1 level tsp nutmeg
1 level tsp dry mustard
7 oz tomatoes, chopped
½ level tsp cornflour

Mix the turmeric and cumin into the fromage frais. Pour over the lamb and leave to marinate overnight.

Dry fry the onion ½ pt 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 until the lamb is soft and tender. Approximately 2 hours.

Mix the cornflour with a little water and add to the rest of the mixture. Mix well.

Serve with veg of your choice and some potatoes as a HEB if you want.

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Post by Maria on Sat 28 Mar 2009 - 19:13

do you think it would work with pork or chicken (I dont like lamb). Id have to think about that ages in advance too..... (meals are kind of an afterthought in this house!)

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Post by Lorraine on Sat 28 Mar 2009 - 19:21

Any meat you choose, hun but yes, it is defo a prepare in advance meal, lol.

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