Serves 4
Ready in about 1 hour 40 minutes,
plus 4 hours marinating time
Syns per serving - FREE
Ingredients
125ml white wine vinegar
1 onion, finely chopped
2 tsp ground cumin
2 tsp black mustard seeds, crushed
8 garlic cloves, crushed
2cm piece of fresh root ginger, grated
1 tbsp hot chili powder
half a tsp ground cloves
1tsp ground cinnamon
500g lean lamb leg, cut into bite sized chunks
400g can chopped tomatoes
half a tsp sweetener
Salt and freshly ground black pepper
Freshly boiled, basmati rice, to serve
Chopped fresh coriander, to garnish
Deseeded and chopped red chili, to garnish
Lime wedges, to serve
Steamed green beans, to serve
Method
1. Put the vinegar in a large bowl with the onion, cumin, mustard seeds, garlic, ginger, chili powder, cloves and cinnamon and a little water. Mix well to form a smooth paste, then add the lam and stir to coat evenly. Cover and chill for 4 hours, or overnight.
2. Put 200ml water in a large pan over a high heat. Add the lamb mixture, tomatoes and sweetener and bring to the boil. Reduce the heat to low, season well, cover tightly and simmer gently for 1 hour 30 minutes, or until the lamb is tender.
3. Divide the lamb and rice between 4 dishes. Garnish with coriander and chili, and serve with lime wedges and steamed green beans on the side.
Ready in about 1 hour 40 minutes,plus 4 hours marinating time
Syns per serving - FREE
Ingredients
125ml white wine vinegar
1 onion, finely chopped
2 tsp ground cumin
2 tsp black mustard seeds, crushed
8 garlic cloves, crushed
2cm piece of fresh root ginger, grated
1 tbsp hot chili powder
half a tsp ground cloves
1tsp ground cinnamon
500g lean lamb leg, cut into bite sized chunks
400g can chopped tomatoes
half a tsp sweetener
Salt and freshly ground black pepper
Freshly boiled, basmati rice, to serve
Chopped fresh coriander, to garnish
Deseeded and chopped red chili, to garnish
Lime wedges, to serve
Steamed green beans, to serve
Method
1. Put the vinegar in a large bowl with the onion, cumin, mustard seeds, garlic, ginger, chili powder, cloves and cinnamon and a little water. Mix well to form a smooth paste, then add the lam and stir to coat evenly. Cover and chill for 4 hours, or overnight.
2. Put 200ml water in a large pan over a high heat. Add the lamb mixture, tomatoes and sweetener and bring to the boil. Reduce the heat to low, season well, cover tightly and simmer gently for 1 hour 30 minutes, or until the lamb is tender.
3. Divide the lamb and rice between 4 dishes. Garnish with coriander and chili, and serve with lime wedges and steamed green beans on the side.
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