PER SERVING 368 kcals, protein 49, carbs 8g, fat 17g, sat fat 6g, fibre 2g, salt 0.5g
garlic 3 cloves, peeled
ginger 3cm, peeled and chopped
green chillies 3, roughly chopped
oil for frying
lean lamb leg 600g, trimmed of fat
black mustard seeds 2 tbsp, toasted
cumin seeds 3 tsp, toasted
cloves 2, ground
turmeric 1 tsp
chopped tomatoes 1 x 400g tin
chicken stock 200ml
lemon 1, jucied
coriander to serve
1.Purée the garlic, ginger, chillies and onion in a food processor.
2.Heat 2 tsp oil in a casserole dish. Brown the lamb and scoop out. Fry the spices in the same pan for 2 minutes then add the garlic/onion purée and cook for 3-4 minutes. Add the lamb with the tomatoes and stock. Stir, cover and cook for 1 1/2 hours. Stir in the lemon juice before serving.