North African Spiced Lamb

North African Spiced Lamb

Serves 4

Points plan: 5 pts per serving

Core plan: 1 pt per serving (dried prunes) (see note below)

1 teaspoon olive oil

1 medium onion(s), chopped

2 clove garlic, crushed

2 teaspoon ground coriander, seeds

1 teaspoon cinnamon, 1 stick

300 g lamb mince, (or Quorn)

2 medium sweet potatoes, peeled and chopped into small dice

100g  dried prunes, pre-soaked

1 oz stock cube, vegetable, 1 pint

1 pinch salt

1 teaspoon pepper, freshly ground, black

Heat the oil in a large casserole and then fry the onionand garlic with the spices for 5 mins, until softened, adding a tablespoon or so of the stock, if necessary, to prevent sticking.

Add the mince, seasoning, potatoes, prunes and stock and bring to the boil then cover and turn down to a simmer for 30 mins.

Check the seasoning before serving.

Tip: Core plan, use tinned prunes in juice to replace the dried prunes to make the recipe completely core.