Lamb Tikka Masala with Golden Rice

Lamb Tikka Masala with Golden Rice

Another delicious recipe from Slimming World March/April 2016.

Serves 4

Syn free

low cal cooking spray
600 g lamb leg steaks, all visible fat removed, cubed
2-3 tsp peeled and roughly chopped fresh ginger
2 garlic cloves
1 red chilli, deseeded if you want a milder curry
2 onions, 1 cut into chunks and 1 finely chopped
3 tbsp tomato puree
2 tsp garam masala
1 tsp paprika
2 tsp ground turmeric
2 tsp cumin seeds
400 g can chopped tomatoes
200 g frozen peas
200 g bag spinach
juice of ½ lemon
100 g fat free Greek style yogurt

For the golden rice
300 g dried basmati rice
2 carrots peeled and grated

Spray a frying pan with cooking spray and place over high heat.  Brown the lamb all over then transfer to a plate and set aside.

Put the ginger, garlic, red chilli, onion chunks, tomato puree, garam masala, paprika, turmeric and 1 tsp cumin seeds into a food processor and whizz into a paste.

Spray a pan with low cal spray and place over high heat.  Fry the chopped onion for a few minutes then stir in the paste and cook for 5 minutes.  Tip in the tomatoes and 200 ml water, cover and simmer for 10 minutes.  

Boil the rice, remaining turmeric and the grated carrots until the rice is tender.  Drain well.

Add the lamb to the curry sauce and simmer uncovered for 5 minutes or until the lamb is cooked through.

Boil the peas, spinach, remaining cumin seeds and lemon juice in a separate pan for 2-3 minutes then drain.

Remove the curry from the heat and stir in the yogurt.  Serve with the rice, spinach and peas.