Recipes for suc­cess

Joe Wicks shows how to have healthy meals while so­cial­is­ing

Central and North Burnett Times - - SPORT -

AU­THOR Joe Wicks, aka The Body Coach, presents more than 100 de­li­cious and nutri­tious recipes that are per­fect for shar­ing with the spe­cial peo­ple in your life in his new recipe book, Cook­ing for Fam­ily and Friends.

Joe has helped hun­dreds of thou­sands of peo­ple to trans­form their bod­ies and feel amaz­ing with his work­outs and sim­ple recipes.

He shares a recipe with Week­end.

“There’s noth­ing bet­ter than a night in with good friends and a home-cooked curry. This one is re­ally easy to make and lamb makes a nice change from the usual chicken,” Joe says. Lamb madras curry

IN­GRE­DI­ENTS: ◗ 1½ tbs co­conut oil ◗ 2 onions, finely diced ◗ 3 tsp jarred gar­lic puree ◗ 3 tsp jarred ginger puree ◗ 120g madras spice paste ◗ 1.25kg lamb neck, trimmed of fat and then cut into 3cm chunks ◗ 250ml chicken stock – op­tional ◗ 100g cashew nuts ◗ 1 small cau­li­flower, flo­rets only (about 500g; large flo­rets cut in half) ◗ 125g ready-to-eat puy lentils ◗ 260g baby spinach ◗ large bunch of co­rian­der, roughly chopped


METHOD: Melt the co­conut oil in a large saucepan or casse­role dish over a medium to high heat.

When it is hot, slide in the diced onions and fry, stir­ring reg­u­larly for four min­utes, or un­til they start to soften and turn translu­cent.

Spoon in the gar­lic and ginger puree and con­tinue to fry for an­other minute, stir­ring reg­u­larly be­fore pour­ing in the spice paste along with 50ml of wa­ter. Stir-fry for two min­utes. If the mix­ture starts to burn or stick to the bot­tom of the pan then pour in an­other splash of wa­ter and re­duce the heat a lit­tle.

Add the lamb chunks and fry, stir­ring for one minute. Pour in 250ml of stock or wa­ter and bring to the boil.

Put a lid on and sim­mer for one hour, un­til the meat is just ten­der. Keep check­ing on the curry dur­ing the cook­ing time and if you feel that too much liq­uid has been lost, add a lit­tle more.

Give it a lit­tle stir ev­ery now and then to stop it from stick­ing to the bot­tom of the pan.

While the curry is cook­ing, make the cashew cream. Place the cashews in a bowl and cover them with boil­ing wa­ter.

Leave them to sit for at least 30 min­utes, then drain, dis­card­ing the wa­ter. Tip the cashews into a blender and blitz un­til smooth. Keep to one side un­til needed.

Af­ter one hour, when you are happy that the lamb is ten­der, stir in the cau­li­flower flo­rets and lentils.

You will have to prod them a lit­tle to cover them in the sauce, adding a lit­tle more wa­ter if needed. Sim­mer the curry un­cov­ered for 25 min­utes, or un­til the cau­li­flower is ten­der. Stir in the cashew cream, spinach and co­rian­der, and then di­vide be­tween your bowls or plates. Cook­ing for Fam­ily and Friends by Joe Wicks (The Body Coach), RRP $44.99, is out now through Pan Macmil­lan.


◗ Lamb madras curry by Joe Wicks.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.