Spicy Lamb Stew
(Serves 2 females or 1 male)
Ingredients
- 220g Boneless lamb, cut into 2cm cubes
- 2 Small cloves
- 2 Small whole cardamom pods, cracked
- 1 Cinnamon stick
- 1 Tablespoon canola oil
- ½ Medium onion, finely chopped
- 1 Garlic clove, crushed
- 1 Teaspoon grated ginger
- 1 Teaspoon ground coriander
- 1 Teaspoon ground turmeric
- 1 Teaspoon ground cumin
- ¼ Teaspoon cayenne
- 150g Plain natural fat free yoghurt
- ¾ Cup water
- Salt for seasoning
Method
- Place a saucepan on low to medium heat, add the meat, ½ cup water, and ½ teaspoon salt. Cover and simmer for 15 minutes.
- While the meat is simmering, heat the oil on high in a skillet or fry pan. Add the cloves, cardamom, and cinnamon then stir for a few seconds. Add onion, garlic, and gingerroot and cook for 2 minutes stirring to prevent burning.
- In a cup mix the coriander, turmeric, cumin and cayenne then stir in ¼ cup water.
- Add the coriander mix to the onion and spice mixture. Combine and reduce heat to medium, then cook for 5 minutes, stirring occasionally.
- After 5 minutes, stir the onion mixture into the cooking lamb and season with salt to taste. Cover and simmer for 5 minutes then add the yoghurt combining well. Cook and stir until sauce thickens. Serve on a bed of Cauliflower rice.
Note
- This recipe uses ½ Treat serve for females or 1 Treat serve for males.
