As the name suggests, this quick lamb curry is great for a last-minute family meal, or could be made the day before and reheated in just a few minutes.

Lean chunks of tender lamb fillet, slices of onion, herbs and spices all covered in a rich tasty curry sauce and served with mango relish and rice.

Serves 4.

1 medium mango, chopped

1tbs fresh coriander, chopped

2tsp red wine vinegar

3tsp sweet chilli sauce

Low – calorie cooking spray

2 medium onion, sliced

1tsp black mustard seeds

500g lean lamb fillet, cut into bite sized pieces

1tbs lazy ginger

1tsp lazy garlic

60g madras curry paste

Salt and freshly ground black pepper

100g plain low – fat natural yogurt

1 lamb stock cube

2tsp cornflour

150ml water

Method

Combine the mango, coriander, vinegar and chili sauce in a bowl.

Heat a large lidded frying pan, and spray with low – calorie spray.

Add the onion, seeds, stir – fry until the onion is soft.

Spray with more low – calorie spray, add the lamb, ginger, garlic and curry paste, stir – fry until the lamb is cooked and tender, about 30 minutes.

Add the yogurt, crumbled stock cube, and blended cornflour and water, stir until mixture boils and thickens slightly.

Serve curry with boiled rice and the mango relish.