1 Onion (s)
1 Cinnamon stick
1 Tsp. Cumin
1 Tsp. Coriander
1 Tsp Paprika
1 Tsp. Turmeric
1 Tbsp. Tomato puree (s)
1 Tbsp. Madras curry powder
2 Tomatoes (s)
2 bay leaves
2 Garlic cloves (s)
6 Cardamom pods crush & removed husks
200g Fat free Normandy natural Fromage Frais (c)
300mL Veg stock
500g Lamb, all fat removed & cubed (p)
S & P
Preheat the oven to an “Eco” setting (90C)
In a food processor, reduce the onion, ginger, tomatoes & garlic to a paste, add a small quantity of water if too dry.
Put a cast casserole pan on a medium heat, spray with frylight, add the lamb & allow to brown, remove the meat & set aside.
Add the paste to the casserole dish & add the cumin, coriander, paprika, turmeric, madras curry powder, cloves, cardamom pods, bay leaves & the cinnamon stick, mix well, and cook for a few mins.
Remove the fromage frais from the fridge & allow it to come to room temperature.
Return the lamb & stock, season well & cover, cook in an oven at an “Eco” setting (90C) for at least 1.5 hrs.
Remove from the oven, remove the cinnamon stick, cloves & bay leaves, allow cooling slightly, adding the fromage frais, one tbsp. at a time, mixing well.
Cook your basmati rice as per instructions on the packet.
Credit: Pete’s Recipe Book
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