Diabetic Spicy Lamb Recipe

This was given to me by a lady who is diabetic. I tried it for myself and I have to say, it is easy to make and is really delicious. I have found that by taking the time to experiment with diabetic cooking, it not only is healthier for us but often it tastes better than traditional style cooking. How much better for us to either cut out or really reduce the fat content as well as the sugar.
This recipe has only 890 kilojoules per serve and 1.2g saturated fat. It you follow the weight watchers points program, that is only 3.5 points per serve. It would be an excellent choice for a lunch meal or you could have 1 1/2 serves for dinner and still use only 5.5 points.
INGREDIENTS:

600g lean lamb steak
1 cup diced apple - peeled
1/2 cup sultanas
1/2 cup almond slivers
1 cup sliced brown onion
1 teaspoon crushed ginger (in jar)
1 teaspoon crushed garlic (in jar)
1 x 375ml tin evaporated light milk
1/2 teaspoon coconut essence
1 teaspoon dried cardamon
1 teaspoon dried cumin
1 teaspoon dried coriander
1 teaspoon dried turmeric
2 teaspoons beef stock powder
1 tablespoon tomato paste
1 tablespoon cornflour
cooking spray oil

METHOD:

Cut lamb into strips.
Toast almonds on a sheet of foil placed under the grill, until browned. Set aside.
In a non-stick pan or wok, spray with cooking oil and saute lamb, ginger and garlic until meat is nearly cooked.
Add onion, apple and sultanas and cook for about 2 minutes.
Place spices, stock powder and tomato paste into the pan.
Mix flour into milk with the essence and add to the pan, stirring until boiled.
Turn into serving dish, top with almonds and serve with rice and some coloured vegetables such as broccoli and carrots.