1. Mix the turmeric and cumin into the fromage frais. Pour over the lamb and leave to marinate over night. 2. Fry the onion in 284ml/0.5 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 for approximately 2 hours until the lamb is soft and tender. 4. Mix the cornflour with a little water and add to the mixture. Mix well. ---------------------------------------------------------------------------
Nutrition
Ingredients
