SERVES 4
PER SERVING
251 CALORIES
9.2G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 45 MINUTES
1 large onion, finely diced
2 garlic cloves, crushed
450g very lean diced lamb
1 teaspoon coriander seeds
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
seeds from 6 cardamom pods
450ml meat stock
2 tablespoons plain flour
1 tablespoon chopped fresh marjoram
1 × 400g can chopped tomatoes
1 orange
freshly ground black pepper
fresh mint to garnish
1 Heat a non-stick pan, and dry-fry the onion and garlic until soft. Add the lamb and spices, and continue to cook, sealing the meat on all sides.
2 Add 2 tablespoons of meat stock, then sprinkle with the flour. Cook out the flour for 1 minute before adding the remaining stock, chopped marjoram and tomatoes.
3 Cut the orange into small wedges and add to the pan. Cover with a lid and simmer gently for 45 minutes until the lamb is tender, adding more stock if required. Season with black pepper and garnish with fresh mint.
TIP Cook this dish slowly over a low heat for maximum flavour
