Caribbean Lamb

Caribbean Lamb
Serves: 4
2 level tsp turmeric
2 level tsp cumin
227g/8oz fat-free natural fromage frais
681g/1½ lb lean lamb, cubed
1 large onion, chopped
852ml/1½pt stock made with Bovril
1 level tsp ginger
1 level tsp paprika
1 level tsp all spice
Salt & pepper
1 level tsp cinnamon
1 level tsp coriander
1 level tsp nutmeg
1 level tsp dry mustard
198g/7oz tomatoes, chopped
1 level tsp cornflour


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

2. Dry fry the onion in 284ml/½ 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 rest of the mixture. Mix well.

5. Serve with new potatoes and Free vegetables of your choice.