PER SERVING | 418cals | PROTEIN 33g | CARBS 15g | FAT 23g | FIBRE 7.5g

Lamb and chickpea curry

SERVES 4 | PREP 10 mins | COOK 105 mins

A handy and satisfying curry that makes the most of store-cupboard ingredients. This is filling enough to serve as it is, but on non-fast days, you can add a small portion of brown rice or a Wholemeal mini flatbread (see page 236).

• 1 tbsp coconut or canola oil
• 1 medium onion, peeled and thinly sliced
• 500g lamb neck fillets, trimmed of fat and cut into roughly 3cm chunks
• 1 tsp red chilli paste from a jar or tube, or 1 red chilli, finely chopped
• 1 tsp ginger paste from a jar or tube, or 1 tsp finely grated fresh root ginger
• 4 tbsp medium Indian curry paste (around 60g), such as rogan josh or tikka masala
• 1 × 400g can chopped tomatoes
• 1 × 400g can chickpeas in water
• 200g spinach leaves, tough stalks removed
• 3 tbsp full-fat live Greek yoghurt, plus extra to serve

COOK’S TIPS

If you buy chickpeas without additives, you can add them with the liquid from the can. If they contain firming agents, drain first and add 100ml water instead.

1. 1. Preheat the oven to 180°C/fan 160°C/Gas 4.
2. 2. Heat the oil in a medium flameproof casserole, add the onion and cook over a moderate heat for 3 minutes, stirring regularly.
3. 3. Add the lamb, season with salt and ground black pepper and cook for 3–4 minutes, or until lightly coloured on all sides, stirring regularly. Add the chilli, ginger and curry paste and cook for 2 minutes, stirring.
4. 4. Tip the tomatoes and chickpeas with their liquid (see tip below) into the casserole, half fill the tomato can with water and stir that in. Bring to a simmer and cover with a lid. Transfer to the oven and cook for about 1 ½ hours or until the lamb is very tender.
5. 5. Remove from the oven and stir in the spinach and yoghurt. (If using large spinach leaves, you may need to return the pan to the oven for 5–10 minutes, but young spinach won’t need any additional cooking.) Adjust the seasoning to taste and serve with more yoghurt, if you like, but don’t forget to add the calories. Feel free to add a salad or extra cooked greens.