FREE
50 minutes
Serves 4
Ingredients
- Low-calorie cooking spray
- 450g lean lamb leg steaks, visible fat removed, cut into bite-size chunks
- 4 garlic cloves, crushed
- 4cm piece fresh root ginger, peeled and grated
- 1 tbsp ground cumin
- 2 tsp ground cinnamon
- 4 tbsp mild curry powder*
- 5 tbsp tomato purée
- 2 large red onions, diced
- 2 lamb or chicken stock cubes, crumbled
- 400g can chopped tomatoes
- 2 medium sweet potatoes, diced
- 300g dried long-grain rice
- ½ tsp ground turmeric
- 2 medium red peppers, deseeded and diced
- 4 tbsp fat-free natural yogurt
- Small pack fresh coriander, finely chopped
- *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp
Method
- Spray a non-stick frying pan with low-calorie cooking spray and put over a high heat. Add the lamb and cook for a few minutes or until browned all over. Drain off any fat and set aside.
- Spray a non-stick saucepan with low-calorie cooking spray and put over a medium heat. Add the garlic, ginger and spices and cook for 3 minutes, then add the tomato purée and onions. Reduce the heat to low, add the stock cubes and 200ml boiling water and cook for 5 minutes. Add the lamb, chopped tomatoes and sweet potatoes, cover and simmer over a medium-low heat for 25 minutes or until the lamb is tender.
- Meanwhile, put the rice and turmeric in a large saucepan and cook according to the rice pack instructions, then drain and keep warm.
- Add the red peppers to the lamb and cook for 5 minutes, then remove from the heat and stir in the yogurt and coriander. Stir the rice through the curry, season to taste and serve with your favourite vegetables.
