Recipes for success
Joe Wicks shows how to have healthy meals while socialising
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
EQUIPMENT: Blender
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.