15. Cook 10 things from a recipe

Slimming World Lamb Dhansak (from SW magazine October 2010)



Serves 4

Fry Light
1 carrot, chopped
1 onion, chopped
1 red pepper, deseeded and chopped
1 garlic clove, crushed
2.5cm fresh root ginger (i used my namesake, lazy ginger!)
1tbsp tandoori spice mix
397g lamb, cubed
255g cherry tomatoes
400g can green lentils inc water (I did this in the slow cooker and it was too watery.would leave the water out next time)
284ml lamb stock
salt and pepper
basmati rice
fresh corriander (i left this out. fresh corriander has no place in my house. bleugh)

Spray a large, deep frying pan with fry light and place over a medium heat. Add the onion, carrot and red pepper and cook, uncovered for 10 minutes.

Add the garlic, ginger and spice mix and cook for a further 2 minutes, stiring constantly.

Stir in the lamb, cherry tomatoes, lentils and lamb stock. Season well and bring to the boil. Cover and cook for 25 minutes until lamb is tender. Cook the rice in boiling water for 10 minutes and drain.

When the curry is ready, stir in most of the coriander and check the seasoning. Sprinkle the remaining corriander over the curry and serve with the rice (but no naan bread as a sharwoods plain naan is 16.5 syns!!)