Lamb Stewed with Figs

Lamb Stewed with Figs

Serves 4

Core plan ½ pt per serving

Points plan 4½ pts per serving (original points)

1 tbsp olive oil

500 g lean lanb leg steak, diced

1 onion, slices

2 garlic cloves, crushed

1 tbsp tomato puree

2 tsp Ras El Hanout spice blend

200 ml hot veg stock

3 tbsp honey

4 fresh figs, quartered

handful of torn mint leaves

Heat oil in a heavy based casserole and cook lamb until browned, about 10 mins,  Remove lamb and set aside.  Cook onion and garlic until softened, return lamb to pan and stir in tomato puree, spice powder and stock.  Cover and simmer over low heat for 40 mins.  When lamb is softened and cooked trhough, add honey and figs and cook for 10 mins more. Sprinkle with mint and serve.

Lovely with couscous (not included in points)If you can't find fresh figs use dried, same points for points plan but for core add an extra ½ pt per serving.