Lean lamb leg cooked low and slow with tasty and warming spices in a tomato sauce and served with boiled basmati rice, mango chutney, lime wedges, chopped red onion, and a sprinkle of fresh coriander.

This recipe is great for a night in with friends, but equally you could make and freeze it in portions to eat during the week. Don’t be put off by the cooking time most of it is spent letting it bubble away on its own.

Serves 4

750g lean lamb leg steaks, trimmed and cut into chunks

2 limes, one juiced and one cut into wedges to serve

2 tbs mild curry powder

Low – calorie cooking spray

2 onions, sliced

1 tsp lazy garlic

2 tbs lazy ginger, chopped

½ tsp lazy chilli

2 tsp ground allspice

1 tsp dried thyme

1 tsp ground cinnamon

400g can chopped tomatoes

1 chicken stock cube

Boiled basmati rice, mango chutney, red onion, lime wedges, fresh coriander to serve.

Method

Put the lamb in a bowl with the lime juice, 1 tbs curry powder and lots of salt and pepper, toss and leave to sit.

Meanwhile, spray a non – stick frying pan with the low – calorie cooking spray and fry the onion, garlic, ginger, and chilli for 5 minutes. Stir in the rest of the curry powder, allspice, thyme, and cinnamon. Cook for 1 minute.

Add the lamb to the pan and fry for 5 minutes. Add the tomatoes, stir, refill the tomato can with water and stir this in, then crumble in the stock cube.

Bring to a simmer, cover, and cook for 1 hour, remove the lid and simmer for a further 30 minutes, stirring regularly towards the end. Serve with the boiled rice, mango chutney, red onion, lime wedges, and fresh coriander.