Caribbean Lamb

• 2 teaspoons turmeric
• 2 teaspoons cumin
• 227 g fromage frais
• 681 g lamb
• 1 onion
• 852 ml beef stock
• 1 teaspoon ginger
• 1 teaspoon paprika
• 1 teaspoon allspice
• salt
• pepper
• 1 teaspoon cinnamon
• 1 teaspoon coriander
• 1 teaspoon nutmeg
• 1 teaspoon mustard powder
• 198 g tomatoes
• 12 teaspoon cornflour

1. Mix the turmeric and the cumin into the fromage frais.
2. Pour over the lamb, and leave to marinate overnight.
3. Dry fry the onion in 1/2 pint of the stock and gradually add the remaining spices.
4. Gently cook for 4 minutes.
5. Add the lamb mixture, the rest of the stock, and the tomatoes, and bring to the boil.
6. Simmer gently until the lamb is soft and tender, approx 2 hours.
7. Mix the cornflour with a little wander and add to the rest of the mixture.
8. Mix well.
9. Serve with baby carrots, broccoli and cauliflower florets or new potatoes.

turmeric, cumin, fromage frais, lamb, onion, beef stock, ginger, paprika, allspice, salt, pepper, cinnamon, coriander, nutmeg, mustard powder, tomatoes, cornflour

Taken from www.food.com/recipe/caribbean-lamb-451371 (may not work)