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Rajasthani
information
  • Serves 3
  • UNITS: 1 per serving
  • FAT POINTS: 1.5 per serving
  • CALORIES: 407 per serving
ingredients
  • 1lb/454g lean lamb fillet, cut into cubes
  • Few sprays Fry Light 1 calorie oil
  • 2 medium onions, sliced
  • 1" fresh ginger, finely chopped
  • 4 garlic cloves, crushed or finely chopped
  • Half pint/300ml water
  • 1 teaspoon ground coriander
  • Half teaspoon ground cumin
  • Half teaspoon turmeric
  • Half teaspoon chilli powder
  • 5oz/141g very low fat natural fromage frais
  • Salt
method
  1. Spray a non-stick pan with Fry Light and brown the onions for 5 minutes, add the lamb and continue to brown for 5 minutes.
  2. Mix the ginger, garlic, coriander, cumin and turmeric into the fromage frais and add to the pan, stirring
  3. Add the chilli powder and season with a little salt.
  4. Add the water, cover the pan. Lower the heat and simmer gently for 1 and a half hours until the meat is tender and the spicy gravy is thickened. Add more water if you feel it is necessary and to prevent sticking.
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