Lamb Curry In A Hurry

Serves 2, Prep and Cook 25 mins

This recipe is gluten-free. 4 French-trimmed lamb

cutlets (200g) 3 teaspoons gluten-free

madras curry paste Cooking oil spray

1 small onion (80g), sliced

thinly

1 bunch mixed heirloom baby carrots (400g), peeled, trimmed 1 medium potato (120g),

cut into 1.5cm pieces 1 medium tomato (150g),

cut into thin wedges 1 teaspoon cumin seeds,

crushed lightly 1 cup (250ml) gluten-free

chicken stock

60g baby spinach leaves 400g broccoli, cut into florets 70g gluten-free, low-fat,

high-protein natural yoghurt

1 Rub cutlets with half the curry paste. Spray a deep, heavy-based frying pan with oil; heat over medium to high heat. Cook cutlets for 1 minute on each side or until golden. Transfer to a plate. 2 In same pan, cook onion, carrots, potato, tomato and cumin seeds over medium heat, stirring, for 5 minutes or until starting to brown. Add remaining curry paste; stir for 30 seconds or until fragrant. Add stock; bring to the boil. Reduce heat to low; cook, covered, for 5 minutes or until vegetables have softened. Return lamb to pan with spinach; cook for 3 minutes or until lamb is heated through and cooked as desired, and spinach wilts. Season with pepper.

3 Meanwhile, process broccoli until chopped finely. Heat a large non-stick frying pan over medium heat.

Add broccoli ‘rice’ and 1 tablespoon water; cook, stirring, for 3 minutes or until heated through. Season to taste with pepper.

4 Serve lamb curry with broccoli ‘rice’ and yoghurt.

NUTRITIONAL COUNT PER SERVING

9.3g total fat (2.2g saturated fat); 1209kj (289 cal); 23g carbohydrate; 21.7g protein; 11.5g fibre.