Sweet and Spicy Lamb

When I first read the ingredients for this dish I wasn't sure what we would think of it. It had spices that we use in a lot of our cooking but it also had apple and sultanas so I think I was unsure how "sweet" it actually would be.

Another quick and easy dish to cook, this recipe is from The Symply To Good To Be True collection and I have to say it pleased everyone in the house, as well as surprised Noel and myself. It was pleasantly sweet but not overly spicy either. I thought it could have been a little more spicier and will probably add a little chilli powder the next time I cook it. The kids gave it the thumbs up which is always a good sign.

I served this with Vegetarian Fried Rice but would be perfect with steamed rice or even couscous.

Sweet and Spicy Lamb

(recipe source: Symply To Good To Be True # 3)

Serves: 6

Points per serve: 4

600g lean lamb steaks (or strips)

1/3 cup almond slivers

cooking spray

1 teaspoon crushed ginger

1 teaspoon crushed garlic

1 cup onion, sliced

1 cup peeled apple, diced

1/2 cup sultanas

1 teaspoon cardamon

1 teaspoon cumin

1 teaspoon dried coriander

1 teaspoon turmeric

2 teaspoons chicken stock powder

1 tablespoon tomato paste

1 tablespoon cornflour

1 x 375ml can evaporated light milk

1 teaspoon imitation coconut essence

Cut lamb into strips (if required).

Toast almonds on a sheet of foil placed under a grill until browned, set aside.

In a non stick frypan or wok that has been coated with cooking spray saute lamb, ginger and garlic until meat is nearly cooked. Remove from wok. Add onion, apple and sultanas and cook for 2 minutes. Put cardamom, cumin, coriander, turmeric, stock powder and tomato paste into pan. Mix cornflour into the milk add the essence. Add to frypan stirring continuously until boiled. Return lamb to the pan and heat through.

Sprinkle almonds over top.

NOTE: for a thinner sauce reduce the amount of cornflour to 2 teaspoons.

(click here for a printable version of this recipe)