Serves 2<\/p>\n
Ingredients<\/strong><\/p>\n 1 Onion (s) Method<\/strong><\/p>\n Preheat the oven to an \u201cEco\u201d setting (90C)
\n1 Cinnamon stick
\n1 Tsp. Cumin
\n1 Tsp. Coriander
\n1 Tsp Paprika
\n1 Tsp. Turmeric
\n1 Tbsp. Tomato puree (s)
\n1 Tbsp. Madras curry powder
\n2 Tomatoes (s)
\n2 Cloves
\n2 bay leaves
\n2cm Ginger
\n2 Garlic cloves (s)
\n6 Cardamom pods crush & removed husks
\n200g Fat free Normandy natural Fromage Frais (c)
\n300mL Veg stock
\n500g Lamb, all fat removed & cubed (p)
\nFresh Coriander
\nS & P
\nBasmati rice<\/p>\n
\nIn a food processor, reduce the onion, ginger, tomatoes & garlic to a paste, add a small quantity of water if too dry.
\nPut a cast casserole pan on a medium heat, spray with frylight, add the lamb & allow to brown, remove the meat & set aside.
\nAdd 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.
\nRemove the fromage frais from the fridge & allow it to come to room temperature.
\nReturn the lamb & stock, season well & cover, cook in an oven at an \u201cEco\u201d setting (90C) for at least 1.5 hrs.
\nRemove from the oven, remove the cinnamon stick, cloves & bay leaves, allow cooling slightly, adding the fromage frais, one tbsp. at a time, mixing well.
\nCook your basmati rice as per instructions on the packet.<\/p>\n