LAMB, SPINACH AND POTATO CURRY This is a low-cal version of Dave’s favourite curry - saag gosht - becuase he couldn’t bear to it give it up. If you are running short of time, cut out the fresh garlic, ginger and chilli - the curry will still taste great. The recipe contains potatoes so there is no need to serve it with extra rice.
SCRAMBLED EGGS WITH SMOKED SALMON SERVES 6 600g lamb leg steaks (about 4 steaks) 1 tbsp sunflower oil 2 large onions, roughly chopped 4 large garlic cloves, peeled and roughly chopped 25g chunk of fresh root ginger, peeled and roughly chopped 1 plump fresh chilli, (deseeded if you like) 75g medium or mild curry paste (depending on your taste) 400g can of chopped tomatoes 350g potatoes, preferably Maris Pipers, peeled and cut into 3cm chunks 450ml water 2 bay leaves 1 tsp flaked sea salt, plus extra for seasoning the meat 1 tsp caster sugar 3 ripe medium tomatoes, quartered 100g young spinach leaves freshly ground black pepper METHOD Trim the lamb of any hard fat and cut the meat into rough chunks of about 3cm. Season with salt and pepper. Heat a teaspoon of the oil in a large non-stick frying pan and fry the lamb in 2 batches until lightly coloured on all sides. Transfer the lamb to a plate as soon as each batch is browned. Heat the remaining oil in a large flameproof casserole dish and add the onions. Cook over a medium heat for
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6-8 minutes until they’re softened and lightly browned, stirring regularly. Turn down the heat, add the garlic, ginger, chilli and curry paste and cook for 5 minutes more, stirring frequently. Remove from the heat and blitz the onion mixture with a stick blender until blended to a purée. Or you can let the mixture cool for a few minutes, then blend it in a food processor before tipping it back into the casserole. Return the casserole to the hob over a medium heat. Preheat the oven to 1900C/Fan 1700C/Gas 5. Add the browned lamb to the spiced onion purée in the dish and cook over a gentle heat for 2-3 minutes, stirring. Add the chopped tomatoes, potatoes, water, bay leaves, teaspoon of salt and sugar. Bring everything to a gentle simmer, then cover with a lid and place the casserole in the oven for 1 hour and 30 minutes or until the lamb is tender and the sauce has thickened. Check after 1 hour and give the contents of the casserole dish a good stir. Take the dish out of the oven and remove the lid. Stir in the quartered tomatoes and spinach leaves. Cover once more and return to the oven for a further 5 minutes or until the tomatoes are soft and the spinach has wilted. Serve hot with some spoonfuls of fatfree yoghurt if you fancy.
This is a treat - light but tasty and packed with protein. It takes next to no time to prepare and makes a really special weekend breakfast or brunch. Shows that you can breakfast like a king and still keep the calories under control. SERVES 2 4 medium eggs 1 tbsp freshly snipped chives, plus a few extra to garnish(optional) 15g butter 4 slices of smoked salmon (about 75g) 1 English muffin, cut in half flaked sea salt freshly ground black pepper METHOD Beat the eggs with a pinch of flaked sea salt and lots of freshly ground black pepper. Use a metal whisk and make sure you beat the eggs really well. Stir in the chives if you’re using them. Melt the butter in a medium non-stick saucepan over a low heat. Pour the beaten eggs into the pan and cook very gently for 2 minutes, stirring slowly until the eggs are softly scrambled. Remove from the heat and stir for a few seconds more - the eggs will continue to cook for a while. While the eggs are cooking, toast the muffin and put 1 half on each plate, cut side up. Spoon the scrambled eggs over the muffins, add the slices of smoked salmon and season with a little more black pepper. Garnish with extra chives if you wish. Serve immediately.
293 calories per portion.
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354 calories per portion