B00CU1W244_EBOK

1 SERVE =
2 units protein
¼ unit dairy
2 units vegetables
1 unit fats
Lamb and spin
with roast cau
SERVES 4 PREP 20 mins
2 tomatoes
2 bunches spinach,
washed and trimmed
cooking oil spray
1 × 800 g lamb shoulder, trimmed
of fat and cut into 3 cm pieces
1 tablespoon vegetable oil
1 onion, finely chopped
4 cloves garlic, crushed
1 tablespoon finely grated ginger
2 tablespoons Madras Curry Powder (see page 208)
3 teaspoons Garam Masala
(see page 208)
½ cup (140 g) reduced-fat
Greek-style yoghurt
1 head cauliflower, cut into
medium-sized florets
steamed basmati rice (optional),
to serve
1
2
3
4
This is a mild northern
an aromatic spice blend
this curry with ⅓ cup (6
will add 1 bread unit pe
Cut a cross in the base o
water to the boil, then re
tomatoes in the water for
spoon. When cool enough
the flesh. Set aside.
Cook the spinach in a lar
1–2 minutes until wilted.
Place a large heavy-base
Spray with cooking oil an
4–5 minutes until well bro
Add the oil, onion, garlic
3–4 minutes until the onio
powder and 2 teaspoons
1 minute, stirring to prev
chopped tomato and coo
has broken down. Add the
1¼ cups (310 ml) water. S