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Healthy Alternative to Take-away - Lamb Curry

This lamb curry is a much healthier alternative to a takeaway or ready meal as these are loaded with fat and salt.

Serves 4

1kg leg of lamb - cut into 1 inch cubes

1 onion diced

2 garlic cloves finely diced

2 tbsp cooking oil

1 red chilli, deseeded and finely chopped ( for a hotter curry you can leave in the seeds and even add more chillies!)

A 2 inch piece of ginger peeled and grated (grating ginger on a coarse grater is so much easier than chopping it and the ginger will dissolve into your cooking not leaving any nasty bits)

2 tsp ground cumin

2tsp ground coriander

2 tsp turmeric

1 tin chopped tomatoes

stock or water

salt and pepper

2 tbsps natural yoghurt ( this enriches the curry and makes it creamy).

2tsps garam masala

200g spinach

chopped coriander and steamed rice to serve

Heat the oil in a saute pan.

Add the diced onion and fry gently until just begining to turn brown. Add the garlic, chopped chilli, ginger, cumin, coriander and turmeric and fry gently until you can smell the aroma of the spices.

 Add the tin of chopped tomatoes. You will now have a thick sauce.

Add the diced lamb and enough stock or water to come just below the level of your meat.

Add seasoning and stir in the yoghurt.

Bring to a simmer, then cover and cook for 45 minutes to an hour until the lamb is tender.

During the last 5 minutes of cooking time add the garam masala and the spinach.

Allow the spinach to wilt.

 To serve sprinke with coriander and serve with some steamed basmati rice. You can also serve with Indian pickles, chutneys and naan breads if you are not being too good!!!

You can make this dish the day before you need it and then reheat it ensuring that it has it is hot all the way through before serving.