Recipes for Home Made Curries

Those of you who know anything about me will know that I am always keen to make recipes that fit into a healthy eating lifeatyle ( espcially into the WW Core plan)

This recipe is for one of my favourite curries, Lamb Rogan Josh that fits the bill for a low fat meal.

LAMB ROGAN JOSH

Serves 4

2 cm piece of fresh root ginger, peeled and chopped
3 garlic cloves, crushed and chopped finely
low fat cooking spray
4 cardamom pods, cracked
2 bay leaves
4cm piece of cinnamon stick
50g cubed lean lamb
1 large onion, peeled and chopped finely
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon cayenne pepper
1 teaspoon paprika
1 tablespoon tomato puree
Salt to taste

Place the ginger and garlic in a small blender and blend to a paste with 30ml water.
Heat a pan and spray with the low fat cooking spray ,add the cardamom pods, bay leaves and cinnamon. Add the lamb and when browned on all sides remove meat.
Add the chopped onion to the pan. Cook for 3-4 minutes until it begins to brown at the edges. Add the paste from the blender. Stir for 30 seconds before adding spices and tomatoe puree.
Return the lamb to the pan, add salt to taste and 400ml, stir well and bring to the boil.
Cover the pan and simmer gently for 40-50 minutes or until the meat is tender (keep a check on the liquid in the pan so that it does not get too dry.).

Serve with boiled rice and popadums, mango chutney and onion relish.

Onion Relish

1 Large Onion, thinly sliced
½ teaspoon Chilli Powder
½ teaspoon Paprika
½ teaspoon salt
1 dessertspoon Lemon Juice

Mix all ingredients together.
Cover and keep in refrigerator for at least 3 hours.
Great served with poppadums ( ½ point for 1 if cooked in microwave)

and if you want to be really good here is a healthy home made mango chutney recipe

MANGO CHUTNEY

2 teaspoons olive oil ( Fry light if following NC)
1 medium red onions, cut into 1/2-inch cubes
1 red pepper, cut into 1/4-inch dice
1” stem ginger, grated
2 mangoes peeled and cut into 1/2-inch cubes
1 small can pineapple pieces in juice
4 fl oz wine vinegar
2 dessertsoons artificial sweetener
1 dessertspoon curry powder ( hot or medium to taste)
½ teaspoon dried hot red pepper flakes
Coarsely ground black pepper

Heat oil in a saucepan over moderately high heat until hot but not smoking, then sauté onions, stirring frequently, until softened.
Add pepper and ginger and sauté, stirring, 1 minute.
Chop pineapple finely.
Stir in mangoes, pineapple and juice, vinegar, sweetener, curry powder, and red pepper flakes. Simmer, stirring occasionally, until thickened, about 15 minutes. Season with salt and coarse pepper, then cool. Serve chutney at room temperature.
Chutney keeps, covered and chilled, 2 weeks