This scrumptious curried lamb dish is prepared with everyday ingredients – most you probably have to hand right now – yet you'll be surprised by its authentic flavour. For your blood pressure's sake, we've used the leanest cut of lamb.
1 tsp olive oil
350g well-trimmed lean boneless lamb, cut into 2cm cubes
Heat the oil in a non-stick flameproof casserole dish over a medium heat. Add the lamb cubes and cook for about 5 minutes or until browned all over. With a slotted spoon, transfer the lamb to a bowl or plate and set aside.
Add the onion, garlic and ginger to the casserole dish and cook, stirring frequently, for about 5 minutes or until the onion is tender. Add the curry powder and cauliflower, then stir to mix together.
Add the tomatoes and water and bring to the boil. Return the lamb to the casserole and reduce to a simmer. Cover and cook for about 40 minutes or until the lamb and cauliflower are tender.
Add the peas and coriander, then cook for a further 3 minutes or until the peas are hot. Mix the yogurt and flour together in a small bowl. Add the yogurt mixture to the sauce and cook over a low heat, stirring, for about 2 minutes or until slightly thickened. Serve hot.
Some more ideas…
Use 350g lean tender beef, cut into 2cm cubes, in place of the lamb. * Prawn curry Substitute 500g peeled and deveined large raw prawns for the lamb. In step 1, cook the prawns for 3 minutes, then remove to a bowl. In step 3 cook only the cauliflower for 20 minutes. Add the prawns after stirring in the yogurt mixture in step 4.
Turmeric, a principal component of curry powder, may help lower LDL (‘bad’) cholesterol and prevent blood clots. * The combination of onion, garlic and ginger that is so common in Indian cookery packs a powerful punch of nutrition. All are rich in anti-oxidants and phytochemicals that may help to fight cancer, heart disease, hypertension and other chronic illnesses.