Slimming World - Caribbean Lamb - cooking recipe

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

Preparation

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.