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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 To make marinade, mix ginger, ground coriander and oil in a bowl. Add lamb and toss to coat evenly. Season and refrigerate for at least 4 hours.
2 Place onions in boiling water for 2 minutes. Drain and refresh in cold water. Peel and halve.
3 Spray a frying pan with oil and cook lamb in batches until evenly browned. Add garlic. Cook for 2 minutes.
4 Place lamb in a casserole dish and stir in flour and paste. Add onions, tomatoes, wine, herbs, stock, cinnamon, bay leaf and rosemary (if using). Season. Bring to the boil. Cover. Cook at 180ºC for 1 1/4 hours, stirring occasionally.
5 Discard cinnamon and bay leaf. Add dates and return to oven for 15 more minutes. Garnish with mint and serve.
Vegetable couscous, and a spoonful of yoghurt flavoured with chopped spring onion, garlic and chopped mint
Calories 385 cal
Kilojoules 1610 kJ
Total fat 16 g
Saturated fat 5 g
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