250ml PHILADELPHIA Light Cream For Cooking, a low fat cream alternative
1/4 cup The Good Nut Crunchy Peanut Butter
1 tablespoon coconut
Finely grated rind of 1 lemon
Freshly ground black pepper, to taste
Juice of 1 lemon
Steamed rice, for serving
Coriander leaves, for serving
Steamed green vegetables, for serving
Method
HEAT the oil in a large flameproof casserole and cook the onion for 3 minutes. Push the onion to the side of the pan; add the meat and brown
ADD the spices, salt, garlic and ginger and cook for 1 minute. Stir in the tomatoes, PHILLY, peanut butter, coconut and lemon rind. Cover and simmer for 2 hours or until the lamb is tender
STIR in pepper and lemon juice then spoon into serving bowls over rice, top with coriander leaves and serve with steamed greens. Serve immediately
