2-3oz of cubed lamb (you can also use chicken)
1tsp cayenne pepper
1 tsp ground black pepper
1 tsp paprika
1 tsp ground or fresh ginger
1 tablespoon turmeric
2tsp ground cinnamon
1 tsp finely chopped onion
2 cloves crushed
250mls tomato juice (low sugar)
½ tin chopped tomato
4 dried apricots
Tsp flaked almonds
250mls stock
2 tablespoons fresh coriander
2 tablespoons flat leaf parsley
Place the lamb in a large bowl and add the cayenne, pepper, paprika, ginger, turmeric and
cinnamon. Combine so that the lamb is covered in the marinade. Leave for 3-4hours or
overnight.
In a pan, add 1 cal spray oil with some lemon juice and lightly fry the onion, cloves, apricots
and almonds. Add in the tomato juice and chopped tomatoes. Transfer to a casserole dish.
In a separate pan brown the lamb and add in the stock. Transfer to the casserole dish, place
a lid over the dish and transfer to the oven for 1hour or until the meat is tender. Serve with
½ cup rice and some salad.
