Lamb, Spinach and Potato Curry


This lamb curry is a brilliant alternative to having chicken

Lamb, Spinach and Potato Curry is the Hairy Dieters’ take on the traditional Indian curry, saag gosht, and what a brilliant fakeaway this is. There are a fair few ingredients to prep here and the recipe takes about 1 hour and 30 minutes to cook in the oven, but the end result is simply divine and bursting with flavour.

My son, who usually thinks spinach is something only aliens eat (I explained that Popeye does too), is a big covert of this dish and didn’t complain that there was no rice or naan bread. In truth, it doesn’t need it as the potatoes and tomatoes alongside the lamb are enough to bulk the meal out.

There are just 293 calories per portion in this recipe, which means you can have a couple of cheeky beers on the side and not feel too guilty! If curries are your thing, check out the Fakeaway section of this blog for lots of marvellous ideas.

Recipe: Lamb, Spinach and Potato Curry

Calories: 293 per portion

Serves: 6

Book: Hairy Dieters – How to Love Food and Lose Weight

Prep time: Approx 45 minutes

Cooking time: Approx 1 hour 45 minutes

Ingredients:

  • 600g lamb leg steaks (about 4 steaks)
  • 1 tbsp sunflower oil
  • 2 large onions (roughly chopped)
  • 4 large garlic cloves (peeled and roughly chopped)
  • 25g chunk of fresh root ginger (peeled and roughly chopped
  • 1 plump fresh red chilli (roughly chopped  and deseeded if you like)
  • 75g medium or mild curry paste (depending on your taste)
  • 400g can of chopped tomatoes
  • 350g potatoes, preferably Maris Pipers (peeled and cut into 3cm chunks)
  • 450ml water
  • 2 bay leaves
  • 1 tsp flaked sea salt, plus extra for seasoning the meat
  • 1 tsp caster sugar
  • 3 ripe medium tomatoes (quartered)
  • 100g young spinach leaves
  • freshly ground black pepper

Cost per portion: Approx £2.08

Method:

Trim the lamb of any hard fat and cut the meat into rough chunks of about 3cm. Season with salt and pepper. Heat a teaspoon of the oil in a large non-stick frying pan and fry the lamb in 2 batches until lightly coloured on all sides. Transfer the lamb to a plate as soon as each batch is browned.

Heat the remaining oil in a large flameproof casserole dish and add the onions. Cook over a medium heat for 6–8 minutes until they’re softened and lightly browned, stirring regularly. Turn down the heat, add the garlic, ginger, chilli and curry paste and cook for 5 minutes more, stirring frequently.

Remove from the heat and blitz the onion mixture with a stick blender until blended to a purée. Or, you can let the mixture cool for a few minutes, then blend it in a food processor before tipping it back into the casserole. Return the casserole to the hob over a medium heat. Preheat the oven to 190°C/Fan 170°C/Gas 5.

Add the browned lamb to the spiced onion purée in the dish and cook over a gentle heat for 2–3 minutes, stirring. Add the canned chopped tomatoes, potatoes, water, bay leaves, teaspoon of salt and the sugar. Bring everything to a gentle simmer, then cover with a lid and place the casserole in the oven for 1 hour and 30 minutes or until the lamb is tender and the sauce has thickened. Check after 1 hour and give the contents of the casserole dish a good stir.

Take the dish out of the oven and remove the lid. Stir in the quartered tomatoes and spinach leaves. Cover once more and return to the oven for a further 5 minutes or until the tomatoes are soft and the spinach has wilted.

Serve hot with some spoonfuls of fat-free yoghurt if you fancy.

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