1. Mix the turmeric and the cumin into the fromage frais. Pour over the lamb, and leave to marinate overnight. 2. Dry fry the onion in 1/2 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 until the lamb is soft and tender, approx 2 hours. 4. Mix the cornflour with a little wander and add to the rest of the mixture. Mix well. 5. Serve with baby carrots, broccoli and cauliflower florets or new potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
