Serves 4
Ingredients:
4 lamb steaks cut into cubes (trim off any visible fat)
1 tbs olive oil
2 tbs garam masala
2 large onions finely sliced
3 cloves of garlic finely sliced
1 large sweet potato, diced
1 tsp cumin/1 tsp ground coriander/½ tsp turmeric
1 tbs tamarind paste
50g red lentils
500ml vegetable stock
Large bunch of fresh mint, finely chopped
Juice of 1 lemon
2 tbs honey
Fat free yoghurt to serve
Method:
Toss the lamb in 1 tbs of garam masala.
Heat the oil in a large non-stick pan over a high heat.
Add the lamb and cook for 2 minutes until browned, remove from the pan and set aside.
Add the onions, garlic and sweet potato to the pan and cook for around 5 minutes until the onion is lightly golden.
Add the cumin, ground coriander and turmeric, cook for another minute.
Add the tamarind paste and stock to the pan along with the lentils and bring to the boil.
Reduce to a simmer for 25-30 minutes until the sauce is thick.
Season with salt and pepper and stir in the remaining garam masala with the lemon juice, honey and mint.
Remove from the heat, serve with rice and a dollop of fat-free yoghurt.