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Lamb Casserole
  • Serves 4
  • UNITS: 2 per serving
  • FAT POINTS: 2 per serving
  • CALORIES: 448 per serving
  • 1lb/454g lean lamb fillet, trimmed and cut into 1"/2.5cm cubes
  • Few sprays Fry Light one calorie oil.
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 medium red onion, finely chopped
  • 1 garlic clove, crushed
  • 14oz/392g chopped canned tomatoes
  • 2 tablespoons tomato puree
  • 4oz/113g dried apricots
  • pint/300ml vegetable stock
  • Salt & black pepper
  • 1 small bunch of fresh coriander to garnish
  1. Pre-heat oven to 180C/350F/gas mark 4. Place the meat in a mixing bowl and add the spices. Mix thoroughly so that the lamb is coated in the spices.
  2. Spray a non-stick pan with Fry Light and add the spiced lamb. Cook for 4-5 minutes, stirring until browned all over. Remove the lamb and transfer to a large ovenproof casserole dish.
  3. In the same pan, cook the onion, garlic, tomatoes and tomato puree for 5 minutes. Season to taste. Stir in the apricots, add the stock and bring to the boil.
  4. Spoon the sauce over the lamb and mix well. Cover and cook in the oven for 1 hour, removing the lid for the last 10 minutes. Roughly chop the coriander and sprinkle over the casserole to garnish.
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