A great recipe for using up storecupboard spices – cumin, ginger, coriander and cinnamon.
Ingredients
- 400g lamb leg steaks
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 2 tsp ground coriander
- 2 tsp cumin
- 1 tsp ground ginger
- Pinch of cinnamon
- 400g can chopped tomatoes
- 200ml chicken stock
- 100g pitted prunes
- 1 tbsp ground almonds
- A handful chopped fresh coriander
Method
- 1. Brown 400g lamb leg steaks, cubed, in 2 tbsp olive oil in a pan. Set aside. Add 1 onion, sliced, and 2 garlic cloves, chopped, to the pan and fry for 5 minutes.
- 2. Add 2 tsp each ground coriander and cumin, 1 tsp ground ginger and a pinch of cinnamon, and fry for 2 minutes.
- 3. Add the lamb and a 400g can chopped tomatoes and 200ml chicken stock. Add 100g pitted prunes, chopped. Simmer for 40-45 minutes.
- 4. Stir in 1 tbsp ground almonds and a handful chopped fresh coriander. Serve with herby couscous.
Nutritional info
Per serving: 306kcals, 17.1g fat (4.4g saturated), 25.9g protein, 16.1g carbs, 13.7g sugar, 0.6g salt