LAMB SAAG & CAULIFLOWER RICE

A handy throw-it-alltogether curry that you can bung in the oven and forget about. Use a good-quality curry paste for the best results. Serve with cauliflower rice (see below) and a cucumber and red onion salad.

Serves 4 361cals per serving

1tbsp coconut or rapeseed oil

1 medium onion, peeled and finely sliced

500g (1lb 2oz) lamb neck fillets, trimmed and cut into roughly 3-4cm chunks

Sea salt and freshly ground black pepper

60g (around 4tbsp) medium Indian curry paste, such as rogan josh or tikka masala

50g (1¾oz) dried red split lentils

200g frozen spinach

Preheat the oven to 180˚C/fan 160˚C/gas 4. Heat the oil in a flame-proof casserole dish and gently fry the onion for 5 minutes, or until softened and lightly browned.

Add the lamb pieces, season, and cook for 3 minutes, or until coloured on all sides, turning regularly. Stir in the curry paste and cook with the lamb and onion for 1 minute.

Add the lentils and spinach and stir in 500ml water. Bring to the boil, cover and cook in the oven for 1-1¼ hours, or until the lamb is tender and the sauce is thick.