Slimming World Caribbean Lamb Food

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SLIMMING WORLD - CARIBBEAN LAMB



Slimming World - Caribbean Lamb image

This is a Slimming World recipe from the website. It is 0.5 syns on Extra Easy and Red. It needs to be marinated overnight and cooked for just over 2 hours but it's a lovely dish. The spices work amazingly together and it's not too hot. I actually used fat-free yogurt as I don't think it makes a big difference! I used used a lamb stock cube instead of the Bovril. You can use a can of chopped tomatoes instead of fresh.

Provided by FaithFluro

Categories     Curries

Time P1DT2h30m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons turmeric
2 teaspoons cumin
8 ounces fat-free fromage frais
681 g lean lamb, Cubed
1 large onion, Chopped
852 ml stock, made with bovril powder
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground nutmeg
1 teaspoon dry mustard
198 g tomatoes, Chopped
1 teaspoon cornflour

Steps:

  • Mix the turmeric and cumin into the fromage frais. Pour over the lamb and leave to marinate over night.
  • Fry the onion in 284ml/0.5 pint of the stock and gradually add the remaining spices. Gently cook for 4 minutes.
  • 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.
  • Mix the cornflour with a little water and add to the mixture. Mix well.

Nutrition Facts : Calories 294.2, Fat 11.7, SaturatedFat 4.8, Cholesterol 109.2, Sodium 135, Carbohydrate 8.9, Fiber 2.5, Sugar 3.2, Protein 37.3

CARIBBEAN CURRIED LAMB



Caribbean Curried Lamb image

This recipe was adapted from chef G. Garvin of TVOne Cooking shows! (Episode 43 : Carried Away Caribbean ) My family loves a walk on the wild side every once in while. Great for a special occasion I hope you enjoy!

Provided by fiveftfox

Categories     Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

3/4 cup olive oil
2 lbs lamb, cut into 1/2 inch cubes
4 garlic cloves, chopped
5 scallions, chopped
2 1/2 tablespoons curry powder
2 large onions, diced
1 teaspoon fresh ginger, grated
1 scotch bonnet pepper, seeded and diced
1 pinch allspice
2 sprigs fresh thyme, picked and chopped
parsley
1 teaspoon salt
1 teaspoon pepper
2 ounces lime juice
2 tablespoons coconut cream
2 teaspoons sweet basil, cut into thin strips
3 1/2 cups chicken stock
2 ounces butter

Steps:

  • Place a large stock pot with olive oil over a medium high heat
  • Season the cubed lamb
  • Place in pot
  • Add garlic, scallions and curry powder. Mix well
  • Next add onions, ginger, scotch bonnet
  • Add all spice and fresh thyme, add parsley
  • Add salt and pepper
  • Next add lime juice and coconut cream. Stir
  • Next evenly add the curry and mix well
  • Let simmer for approximately 3 minutes
  • Place your sweet basil into the pot and stir
  • Add butter and mix until it's melted
  • Add the chicken stock and stir
  • Cover and let simmer for approximately 25-30 minutes
  • Serve over rice .

Nutrition Facts : Calories 954.8, Fat 79.4, SaturatedFat 24.4, Cholesterol 156.8, Sodium 1067.9, Carbohydrate 22.7, Fiber 3.4, Sugar 8.5, Protein 39.6

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