Hairy Dieters to the Rescue!
Si King and Dave Myers – the Hairy Bikers – have the perfect spicy diet recipes! The Dieters amongst us are always striving to diet and still eat the cuisines we love so much, the following is a great combination of both recipe, healthy and for the dieters.
LAMB, SPINACH AND POTATO CURRY 293 Calories Per Portion!
This is a low-cal version of Dave’s favourite curry – saag gosht – because he couldn’t bear to give it up. If you are running short of time, cut out the fresh garlic, ginger and chilli – the curry will still taste great. The recipe contains potatoes so there is no need to serve it with extra rice.
600g lamb leg steaks (about 4 steaks)
1 tbsp sunflower oil
2 large onions, roughly chopped
4 large garlic cloves, peeled and
25g chunk of fresh root ginger, peeled
and roughly chopped
1 plump fresh red chilli, roughly chopped
(deseeded if you like)
75g medium or mild curry paste
(depending on your taste)
400g can of chopped tomatoes
350g potatoes, preferably Maris Pipers,
peeled and cut into 3cm chunks
2 bay leaves
1 tsp flaked sea salt, plus extra for
seasoning the meat
1 tsp caster sugar
3 ripe medium tomatoes, quartered
100g young spinach leaves
freshly ground black pepper
How to cook
Trim the lamb of any hard fat and cut the meat into rough chunks of about 3cm. Season with salt and pepper. Heat a teaspoon of the oil in a large non-stick frying pan and fry the lamb in 2 batches until lightly coloured on all sides. Transfer the lamb to a plate as soon as each batch is browned.
Heat the remaining oil in a large flameproof casserole dish and add the onions. Cook over a medium heat for 6–8 minutes until they’re softened and lightly browned, stirring regularly. Turn down the heat, add the garlic, ginger, chilli and curry paste and cook for 5 minutes more, stirring frequently.
Remove from the heat and blitz the onion mixture with a stick blender until blended to a purée. Or, you can let the mixture cool for a few minutes, then blend it in a food processor before tipping it back into the casserole. Return the casserole to the hob over a medium heat. Preheat the oven to 190°C/Fan 170°C/Gas 5.
Add the browned lamb to the spiced onion purée in the dish and cook over a gentle heat for 2–3 minutes, stirring. Add the canned chopped tomatoes, potatoes, water, bay leaves, teaspoon of salt and the sugar. Bring everything to a gentle simmer, then cover with a lid and place the casserole in the oven for 1 hour and 30 minutes or until the lamb is tender and the sauce has thickened. Check after 1 hour and give the contents of the casserole dish a good stir.
Take the dish out of the oven and remove the lid. Stir in the quartered tomatoes and spinach leaves. Cover once more and return to the oven for a further 5 minutes or until the tomatoes are soft and the spinach has wilted.
Serve hot with some spoonfuls of fatfree yoghurt if you fancy.
Chaat! Magazine issue 11 page 28
THE HAIRY DIETERS:
How to Love Food and Lose Weight by Dave Myers and Si King is available in paperback by Weidenfeld & Nicolson at £14.99