Lamb and Vegetable Curry
Serves 4
  • 400g/14oz of boneless lamb, all visible fat removed
  • 1 large onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 teaspoon of fresh grated ginger
  • 2 courgettes/zucchini, sliced
  • 2 cups of spinach
  • 2 ripe tomatoes, skin removed and chopped
  • 2 teaspoons of ground coriander
  • 2 teaspoons of ground cumin
  • 2 teaspoons of chilli powder
  • 1 teaspoon of ground ginger
  • 1 teaspoon of garam masala
  • ½ teaspoon of fennel seeds, ground to a powder
  • 4 cardamom pods
  • 2 cloves
  • 2 small pieces of cinnamon bark
  • 1 cup (240ml) of passata
  • 1 cup (240ml) of vegetable or chicken stock
  • salt and black pepper
  • spray oil
  1. Spray a frying pan over a medium high heat with spray oil.
  2. Add the onion, garlic, ginger, lamb, spices (apart from the garam masala) and fry until meat is lightly browned and coated in all the spices.
  3. Add the vegetables and tomatoes and stir to coat.
  4. Add the passata, stock and garam masala, bring to a boil, reduce heat, cover and simmer for approx 45 mins. Until liquid reduces down and thickens and meat is tender
  5. Season as needed with salt and black pepper.
  6. Serve your choice of sides.
  7. I served with sweet corn pilau rice and some homemade mint yoghurt (greek yoghurt, lemon juice, fresh mint and salt and black pepper)
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at