Spray a large non-stick pan with frylight and brown the lamb all over. Remove with a slotted spoon.
Re-spray the pan and add the onion. When lightly browned ad the chilli, garlic, coriander stalks and grate in the ginger. Stir fry for a few minutes.
Add all the spices and fry for a couple of minutes. Then add the meat back to the pan followed by the tomatoes and stock.
Bring to the boil and then reduce to a simmer and put on the lid. Cook for 1-2 hours or until lamb is very tender. I like to transfer this to a slow cooker and cook it slowly that way.
Serve over rice with a scattering of coriander leaves and fromage frais.
Lovely with an Indian salad of finely chopped cucumber, tomatoes, red onion and coriander. This dish is also syn free on Slimming World.
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