Sweet and Spicy Lamb

Difficulty | Serves 6 | Book 3

Ingredients
Nutrition

600g lean lamb leg steaks
cooking spray
⅓ cup almond slivers
1 teaspoon crushed ginger (in jar)
1 teaspoon crushed garlic (in jar)
1 cup onion sliced
1 cup apple peeled and diced
½ cup sultanas
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 teaspoons salt-reduced beef stock powder
1 tablespoon no-added-salt tomato paste
1 tablespoon cornflour
1 x 340ml can evaporated light milk
35ml skim milk
½ teaspoon coconut essence

Per serve
Fat	Total	8.4g
	Saturated	2.4g
Fibre		1.5g
Protein		28.8g
Carbs	Total	20.7g
	Sugar	18.2g
Sodium		239mg
Kilojoules		1118 (cals 267)
GI Rating		Low

Method

Cut lamb into strips then sauté in a non-stick frypan that has been generously coated with cooking spray until lamb is nearly cooked. Remove from pan and leave to one side.
Toast almonds on a sheet of foil placed under the griller until browned, leave to one side.
Coat frypan again then fry ginger, garlic, onion, apple and sultanas and cook 2 minutes.
Add cardamom, cumin, coriander, turmeric and stock powder into pan and coat ingredients with spices. Cook for 1 minute.
Add tomato paste and combine.
Mix cornflour with milks and essence, add to frypan, stir continuously. Once boiled take off heat as evaporated milk can separate when over boiled.
Add lamb back to pan, once boiled serve. Sprinkle almonds over each serve.

NOTE: Serve with Basmati rice or noodles (for a lower carb count use glass noodles). Not included in nutritional information.

Variation: To reduce fat count omit almonds and save 2.3g fat per serve.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen for 2-3 weeks.