Lamb rogan josh curry
With Eat More, Lose More you're really not missing out as you can still have a curry - just opt for Tonia Buxton's healthier version of a lamb rogan josh rather than reaching for the takeaway menu.
(Serves 3)
Ingredients:
Extra virgin olive oil1 red onion, sliced200g lean diced lamb1 garlic clove, crushed1 tbsp rogan josh curry paste (check ingredients when buying pre-made paste - there should be no added sugar or hydrogenated fats)200ml beef stock200g can tomatoes1 tbsp tomato puree½ red pepper, deseeded and cubed1 small sweet potato, cubed50g frozen garden peas
Method:
Heat a casserole dish with a few squirts of olive oil in it, add the onion and fry for a few minutes to soften
Add the lamb, garlic and the rogan josh paste. Cook for 10 minutes, turning as needed, to brown.
Add the stock, tomatoes, tomato puree, pepper and sweet potato
Cover and simmer until lamb is tender, about 30-40 minutes
Add the peas and cook for a few mins to warm through