This is a recipe I found on my fave, the BBC Good Food, website and I haven’t made it in a while. When I was following WW the lamb was too high in points for me to consider using it. I have now checked the values on the Slimming World website and I can’t wait to make this. Soooo tasty and very low in syns too. I have changed the recipe slightly from what it was on the website, to make it a bit more Slimming World friendly but you can find the original recipe here.
Serves – 4
Syns – Free on EE
- 500g lean lamb stewing cubes
- 1 red onion , sliced into half moons
- 1 cm piece ginger , peeled and finely chopped
- 2 garlic cloves , crushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp chilli powder – or more if you like it really hot 😉
- 400g can tomatoes
- Splash of concentrated beef stock, about a tsp or less
- 200g can chickpeas , washed and drained
- 1 tsp garam masala
- 100g spinach , roughly chopped
- Spray a pan with frylight, cook the lamb until browned all over for about 10 mins, then remove from the pan.
- Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices.
- Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender.
- Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.
The recipe says to serve it with masala mash, which you can do just remember to syn it accordingly. I would definately recommend having it with mash or rice or even Slimming World chips. Think this is definately going to be dinner on Sunday 😀