½tbsp olive oil 1 small onion, sliced 1 small red pepper, sliced 350g (12oz) lamb neck fillet, cut into 3cm (1in) chunks 1tsp ground coriander 1 x 400g tin chopped tomatoes 50g (2oz) dried apricots, halved
½ x 540g jar Patak’s medium balti curry sauce 100g (4oz) young leaf spinach 25g (1oz) brown basmati rice
1 Heat the oil, add the onion and pepper and cook on a low heat for 10 minutes until soft. Remove from pan and set aside. Increase the heat and fry half the lamb for 2 to 3 minutes until browned. Remove from pan and repeat with the remaining lamb.
2 Return all the meat to the pan with the onion and pepper, and stir in the coriander. Add the tomatoes and bring to the boil. Cover, reduce the heat and simmer for 25 minutes.
3 Add the apricots and curry sauce, cover and simmer for a further 25 minutes. Cook the rice. Add the spinach to the curry and stir until wilted.
Per serving: 611cals, 28g fat, 4g saturated fat, 47g carbohydrate
This recipe is part of the woman&home’s Apple to Hourglass Diet.