Low fat diet lamb recipes

INGREDIENTS:
1 Chopped Onion.
1 Chopped Carrot.
1 Chopped Red Pepper.
1 Crushed Garlic Clove.
1 inch Grated Root Ginger.
1 tbsp Medium Curry Powder.
400g Cubed Lamb.
250g Cherry Tomatoes.
400g Can Green Lentils in Water.
250 ml Lamb Stock.
Salt and Pepper to Season.
300g Basmati Rice.
30g Finely Chopped Coriander (Cilantro).

METHOD:
1. Fry the onions, carrots and red pepper for 10 minutes over a medium heat.
2. Add the garlic, ginger and spices and stir for another 2 minutes.
3. Add the lamb, tomatoes, stock, can of lentils (Including the water) and seasoning, bring to the boil and simmer for 30 minutes.
4. While this is simmering cook the rice in boiling water for 12 minutes.
5. Stir in most of the coriander, and serve with the rice, garnish with the rest of the coriander

Ingredients:
1 onion.
2 garlic cloves.
3 skinned tomatoes.
1 tsp white whine vinegar.
Low fat cooking oil.
750g cubed boneless lamb, with all fat removed.
2 tsp ground coriander.
2 chopped red chillies.
3 chopped green chillies.
½ tsp ground turmeric.
2 tbsp creamed coconut.
50 ml water.
1 tsp garam masala.
Salt and pepper.
Fresh coriander.

Method:
1. In a food processor blend the onions, garlic, tomatoes and vinegar into a rough paste.
2. Heat a frying pan and brown the lamb, remove the meat from the pan and set aside.
3. Reduce the heat and add the coriander, cumin, chillies and turmeric to the pan and STIR CONTINOUSLY for about a minute.
4. Turn up the heat and add the onion mixture, stir fry for 4 minutes then return the lamb to the pan.
5. Combine the coconut and water and add to the pan then simmer for 1 hour.
6. Mae sure the meat is tender then stir in the garam masala and season to taste.
7. Serve garnished with fresh coriander leaves.

Ingredients:
8 red chillies.
Low fat cooking oil.
1 finely chopped onion.
2 inch piece of finely chopped ginger.
1 tsp ground cumin.
1 tsp ground coriander.
1 tsp ground fenugreek.
1 tsp garam masala.
400g can of chopped tomatoes.
1 tbsp of ketchup.
1 tbsp tomato puree.
750g diced boneless lamb shoulder with all the fat removed.

Method:
1. Chop 4 of the chillies and set aside with the 4 whole ones.
2. Cook the onion, garlic and ginger over a medium heat until brown.
3. Stir in the cumin, coriander, fenugreek and garam masala and coo for a further 10 minutes.
4. Heat the oven to 180C/350F
5. Add the canned tomatoes, ketchup, tomato puree and all of the chillies, bring to the boil and then simmer for a further 10 minutes.
6. Meanwhile seal the meat in a casserole dish then add for the sauce and cover, place in the oven for 1 ½ hours.
7. Check the meat is tender and then serve.

Ingredients:
300g uncooked basmati rice.
½ tsp salt.
2 peeled garlic cloves.
1 inch piece of grated ginger.
1 tsp ground cloves.
½ tsp black peppercorns.
½ tsp of ground cardamom.
1 tsp ground cumin.
1 tsp ground coriander.
1 inch cinnamon stick.
1 tsp saffron strands.
50 ml warm water.
Low fat cooking oil.
1 sliced onion.
¼ tsp ground nutmeg.
½ tsp ground chilli powder.
500g cubed boneless leg of lamb, with all the fat removed.
200 ml of 0% fat yogurt.
30g sultanas.

Method:
1. Cook the rice as directed, drain and set aside.
2. Grind the garlic, ginger, cloves, peppercorns, cardamom, cumin, coriander and cinnamon together to form a paste..
3. Combine the saffron and water, set aside.
4. Fry the onions in a pan until brown then add the spice mixture, nutmeg and chilli powder, flash fry for 1 minute then add the meat and stir until evenly browned.
5. While stirring add the yogurt gradually, then stir in the sultanas, simmer for 45 minutes, stirring occasionally.
6. Pile the rice on the 'sauce' and trickle the saffron water over it, cover with a dish cloth (i now, i'm English) tea towel, cover and cook on a low heat for 10 minutes.
7. Remove the cloth and lid and use a wooden spoon to make some gaps in the rice, but leave the sauce undisturbed. Replace the lid and leave to stand for 5 minutes.
8. Remove the lid, mix well and serve.