Lamb curry with raita
1 teaspoons, level
½ teaspoons, level
Lamb Leg, Lean, raw
450 g, trimmed of fat and diced
1 small, coarsely chopped
1¼ tablespoons, grated
3 clove(s), finely chopped
7 tablespoons, leaves and stems roughly chopped
1 can(s), large
Reduced Fat Coconut Milk, Canned (7.7% Fat)
320 g, diced
Fat Free Natural Yogurt
- In a small bowl, combine the curry powder, ¾ tsp cumin and cinnamon, then season and set aside. Heat ½ tablespoon of the oil in a large casserole or nonstick pan set over a medium-high heat. Season the lamb with a little of the spice mixture then cook, in batches, for 2-3 minutes until browned all over. Transfer the lamb to a plate, using a slotted spoon, and set aside.
- Heat ½ tablespoon of the remaining oil in the casserole, and fry the onion, 1 tbsp ginger, garlic, coriander stems and remaining spice mixture for 4-5 minutes until softened. Return the lamb to the casserole, then add the tomatoes, coconut milk and half a tin of cold water. Bring to the boil, then reduce the heat and simmer gently, uncovered, for 1 hour, adding a little more water if the mixture gets too thick.
- Add the butternut squash and cook for a further 1 hour, until the lamb is very tender, then stir in most of the coriander leaves.
- Meanwhile, make the raita. Stir the yogurt, 2 tbsp chopped fresh coriander, ½ tsp ginger and ¼ tsp remaining cumin in a small bowl until well combined.
- Just before the curry is ready, prepare the cauliflower rice. Heat the remaining oil in a large nonstick frying pan set over a medium-high heat. Add the cauliflower rice and cook, stirring, for 2-3 minutes until cooked through. Season to taste.
- Divide the cauliflower rice between bowls, spoon over the curry, scatter over the remaining coriander leaves and serve with the raita spooned over.