Lamb Curry (SW)

500g diced lamb leg 

1 red onion, sliced into half moons

1cm piece ginger, finely chopped

2 garlic cloves, chopped

1 tbsp cumin

1 tbsp corriander 

2 tsp chilli powder (or fresh chilli)

400g can tomatoes

splash of concentrated stock

200g can chickpeas

1 tsp garam masala

100g spinach, stalks removed

Cooke lamb with frylite until browned & then remove.

Cooke red onion until softened & golden brown.  Add cumin, garlic, ginger & coriander and cook for 2 minutes.

Return lamb to pan, pour over tomatoes, bring to boil & allow to simmer for 1.5hr (or place in over at 160 degrees C.

Top up with water is needed.  Add chickpeas & garam masala and cook for 5 minutes, 

Add spinach until wilted and serve.

Lamb Burgers

Recipe & Image taken from http://farmhousetable.wordpress.com

2 slices rustic white bread

1/2 c. milk

1 pound ground lamb

4 spring onions, minced

1 clove garlic minced

handful fresh mint, chopped

3 tsp. paprika

1 tsp. cumin

salt and pepper

tomato, sliced

Arugula Salad:

large handful arugula

1/2 cucumber, sliced

3 radishes, sliced

1 sping onion, sliced

2 oz. feta cheese, crumbled

juice of 1/2 lemon

2 Tbs. tahini sauce

1/3 c. olive oil

2 pita breads, cut in half and warmed in oven

Cucumber Tzaziki:

1/2 c. yogurt

1/4 c. grated cucumber

2 Tbs. chopped mint

juice of 1/2 lemon

salt & pepper

Place bread in a shallow bowl and soak in milk.  Place lamb in a large bowl, and add minced onions and garlic, chopped mint, spices, and salt and pepper.  Drain bread and squeeze milk out.  Crumble bread and add to lamb mixture.  Mix everything together with your hands until thoroughly combined.  Fry a small patty of lamb mixture and taste for seasoning.  Add more salt, pepper, or spices if needed.  Form lamb mixture into oval-shaped patties.  Build a medium-hot fire in grill.  When coals are ready, grill lamb burgers to medium, or as desired.

While burgers are cooking, stir together all ingredients for tzaziki and set aside. Make arugula salad: squeeze lemon into a bowl, stir in tahini sauce and whisk while drizzling in olive oil until emulsified.  Add arugula, cucumber, spring onion, radish, and feta cheese to the bowl.  Toss together and season with salt and pepper.  To serve, place a burger in pita bread, dress with tomato slices and arugula salad and a dollop of tzaziki sauce.

Lamb Bake with Vegetables & Potatoes

Recipe adapted from Slimming World Magazine

400g lean lamb meat, diced
4 cloves garlic, thinly sliced
2 onions, cut into thick wedges
2 tomatoes, cut into wedges
200g potatoes, peeled and cubed
1 red pepper, desseeded and sliced
1 tbsp paprika
1 tsp ground cumin
juice of a lemon
200ml vegetable stock
200g green beans
1 tbsp corn flour

Pre heat oven to 130 degrees (fan assisted).  Season lamb well.  Place in a fly lite sprayed casserole dish and brown for 6-7 minutes.

Add garlic, onions, tomatoes, potatoes, peppers, paprika, cumin, lemon juice and stock.

Place in oven for 1 1/2 hours until lamb is tender.

For the final 30 minutes of cooking time add the cornfour (mixed to a paste with 2 tbs cold water) and the green beans.  Season well before serving.

Slimming World Lamb Kofta Curry

Recipe & image taken from www.slimmingeats.com

For the Koftas:

500g of extra lean lamb mince

1 egg

1 small onion finely chopped

salt and black pepper

2 cloves of garlic crushed

For the Curry Sauce:

1 large sweet onion, finely chopped

3 cloves of garlic crushed

1 teaspoon of grated fresh ginger

1 courgette, chopped

1 carrot, chopped

150ml of vegetable stock

2 cups of passata

2 tsp of ground cumin

2 tsp of ground coriander

1/4 tsp of onion powder

1 tsp of curry powder

1 tsp of turmeric

1/4 tsp of ground cloves

1/2 tsp of paprika

1/4 tsp of cayenne pepper

1/4 tsp of cinnamon

1 bay leaf

6 cardamom pods

1 tsp of brown sugar (1 syn)

salt and black pepper to season

For the yoghurt mint:

1 cup of fat free natural yoghurt

a few sprigs of fresh mint, finely chopped

juice of a 1/2 a lemon

Add all the ingredients for the Koftas to a large bowl and bind together, form into 6 large koftas or 8 medium sized ones.

Spray a frying pan with non stick spray and brown the Koftas on all sides. Remove from frying pan and set aside.

Add the onion, garlic and ginger to the frying pan along with a little bit of the vegetable stock and cook for approx 3-4 mins. Add the courgette and carrot and cook until softened.

Add the remaining stock, passata and all spices, sugar etc to the pan, bring to the boil, return the Lamb Koftas, reduce the heat and then simmer for approx 45mins – 1 hour.

To make the mint yoghurt, mix together the natural yoghurt, fresh mint and juice of 1/2 a lemon.

Serve the Lamb Kofta Curry topped with a couple of tablespoons of the mint yoghurt. You can also serve with some rice if you are doing an Extra Easy day.

Lamb & Squash Curry

Recipe and  Image taken from www.bbcgoodfood.com

400g lean lamb steaks, fat removed and cut into pieces

2 teaspoons madras curry powder

2 garlic cloves, crushed

3cm piece ginger, grated

Fry lite

1 onion, finely chopped

Small bunch of chopped coriander

300ml vegetable stock

500g butternut squash, peeled and cut into 2cm squares

100g frozen peas

naan bread to serve

mango chutney to serve

Toss the meat with the curry powder, garlic and ginger and season.

Add the onion and coriander stems to a pan fired with fry lite and cook for 2-3 minutes.

Add the meat and brown for another couple of minutes.

Pour in the vegetable stock or 300ml water. Cook for 15 minutes uncovered on medium heat.

Add the squash pieces and cook for a further 7 minutes.

Add the peas and cook for a further 3 minutes.

Serve with warm naan bread and mango chutney, if you like.

Lamb Meatball & Pea Pilaf

Recipe & image taken from www.bbcgoodfood.com

400g pack lean lamb mince
3 garlic cloves, crushed
2 teaspoon cumin
300g basmati rice
enough stock to cover rice
300g frozen peas
zest 2 lemons, juice of 1
1/2 cucumber, finely chopped or grated
150ml fat free yoghurt
small bunch mint, torn

Mix the lamb with half the garlic and 1 teaspoon of the cumin, then season and shape into about 16 balls.

Heat a large frying pan (with a lid for later), then fry the meatballs for about 8 mins until golden and cooked through.

Remove from the pan, set aside, then tip in the rice, final tsp of cumin and remaining garlic. Fry for 30 secs, stirring, then pour in enough stock to cover. Cover and simmer for 10 mins or until almost all of the liquid is absorbed.

Stir in the peas, return the meatballs to the pan, then warm through for a few mins until the peas are tender.

Meanwhile mix the cucumber, yogurt and half the mint together, then season. To finish the pilaf, stir in the lemon zest and juice with some seasoning and the remaining mint. Serve with a good dollop of the cooling cucumber yogurt.

Lamb Burgers with Mint Yoghurt

Recipe & Image taken from http://www.slimmingeats.com

Serves 2

1 HEa per serving on Red or Extra Easy

500g of extra lean lamb mince

handful of mint leaves, finely chopped

1 small onion

1 clove of garlic, crushed

salt and pepper

1 egg

Frylight or Pam spray

1 cup of fat free Greek yoghurt

handful of mint leaves, finely chopped

1 clove of garlic, crushed

juice of half a lemon

salt

2 teaspoons of sweetener

For the feta salad:

2x42g of feta cheese (2xHEa), crumbled

1 small red onion finely chopped

2 cups of iceburg lettuce, chopped

1 cup of chopped cucumber

In a large mixing bowl, add the lamb mince, mint, onion, garlic, salt and pepper and 1 egg. Bind all together and form into 4 burgers.

Spray a grill pan with Frylight. Add the burgers and cook on both sides until fully cooked through.

For the yoghurt add all the ingredients for the yoghurt to a bowl and mix thoroughly, taste to check sweetness and add more sweetener if required. Set aside

For the salad, mix the feta, lettuce, cucumber and onion together and set aside. 

Serve with potato wedges