Ingredients

Method

• 500 g lean boneless lamb, cubed
• 1–2 T sunflower oil
• Sea salt and freshly ground black pepper
• 2 T tikka masala paste (more if you like it spicier)
• 1 x 400 g can tomatoes, crushed
• 50 g tatsoi or baby spinach leaves
To make the cucumber yoghurt, mix together:
• ½ English cucumber, shredded
• 1 cup thick plain yoghurt
• A handful of coriander leaves
• 1 fresh green chilli, chopped (optional)
• Sea salt and freshly ground black pepper
• Naan breads, for serving

Method

Ingredients

In a wide, heavy-based pan over a medium heat, brown the lamb and onion in the oil, stirring often to prevent catching.
Season lightly, then reduce the heat and stir in the curry paste until well coated.
Add the tomato, stirring to loosen the browned bits. Simmer, uncovered, stirring every now and again, for 40 minutes, or until the lamb is tender and the sauce well reduced. Check seasoning. Turn off the heat and stir in the tatsoi or spinach.
Spoon the hot lamb mixture onto warm naan breads. Serve with cucumber yoghurt.
LEFTOVERS? Serve the lamb mixture bunny-chow style in a hollowed out bread roll, with hot pickles for extra bite.
Per serving: 3156.8 kJ, 52 g protein, 33.6 g fat, 57.5 g carbs