SW recipe: Bhaji-topped lamb balti hotpot

Serves 4
❆ (filling only)
Ready in about 3 hours 40 minutes
Syns per serving: FREE SP


4 large onions, 2 roughly chopped into chunks, 2 sliced

3 garlic cloves

5cm piece fresh root ginger, peeled and roughly grated

Low-calorie cooking spray

950g lean lamb leg, visible fat removed, cut into large chunks

3 tbsp medium curry powder, plus 2 tsp

1 tbsp cumin seeds, plus 1 pinch

3 tsp turmeric

1kg tomatoes, roughly diced

3 tbsp tomato purée

750ml lamb or vegetable stock

Juice of 1 lemon

4 peppers (mixed), deseeded and cut into large chunks

2 carrots, peeled and cut into small chunks

2 x 400g cans chickpeas, drained well and patted dry with kitchen paper

2 large eggs

Chopped fresh coriander leaves, to serve


1 Put the chopped onions, garlic and ginger in a food processor and whizz into a smooth paste (you can add water to help make it smooth, if needed).

2 Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the lamb, in batches if necessary, and cook until browned. Transfer to a bowl and set aside.

3 Place a wide, shallow, flameproof casserole dish over a medium heat and fry the onion paste with plenty of splashes of water until the ginger is fragrant. Add 3 tbsp curry powder, 1 tbsp cumin seeds and 1 tsp turmeric, stirring for 2-3 minutes until they become fragrant, too. Stir in the tomatoes, then the tomato purée, and fry for a further 2-3 minutes.

4 Add the stock, lemon juice and lamb. Reduce the heat to low and cook gently for 2 hours – cover for the first 30 minutes, then remove the lid for the remaining cooking time, stirring occasionally. Stir in the peppers and carrots and simmer for a further 15 minutes. Preheat your oven to 200°C/fan 180°C/gas 6.

5 Meanwhile, put the chickpeas in a food processor and pulse into a rough paste. Scrape into a bowl and mix in 2 tsp curry powder, the remaining turmeric and the eggs. Boil the sliced onions for 3 minutes. Drain well, tip onto kitchen paper to dry thoroughly, then stir into the chickpea paste. Shape into 8 balls.

6 Sit the bhajis on top of the stew, then spray with low-calorie cooking spray and sprinkle over the pinch of cumin seeds. Bake in the oven for 25-30 minutes until the bhajis are crisp and golden. Scatter over the coriander and serve.


Fill up on Free Food®
All our meals are based on Slimming World Free Food – nutritious, everyday foods that fill you up for fewer calories, meaning they’re great for weight loss! Free Food includes lean meat, poultry, fish, eggs, pasta, rice, potatoes, pulses, fruit, veg and more. And you can eat these foods freely, making them perfect for satisfying the biggest of appetites. Some Free Foods have the extra bonus of being Speed Food – fruit and veg that are super-low in calories and keep you slimming beautifully. For the best results, always reach for Speed Food first in between meals and include at least a third of a plate of Speed Food at every meal, where it makes sense.

Add in Healthy Extras®
To help provide a good balance of nutrients, enjoy two measured portions of milk or cheese each day – your Healthy Extra ‘a’ choices. Options include 350ml skimmed milk or 250ml semi-skimmed milk; 40g reduced-fat or 30g full-fat hard cheese; 50g mozzarella (cow’s milk); 45g feta or 35g Danish blue, which can be eaten as part of a meal or snack. Also have one portion of wholemeal bread or breakfast cereal each day – your Healthy Extra ‘b’ choice. To keep things simple we’ve built your Healthy Extra ‘b’ choice into the menu plan each day.

Choose your Syns®
Foods and drinks that pose a risk to your weight loss – those high in fat or sugar, as well as alcohol – can be enjoyed as carefully counted Syns. We recommend you plan between 5 and 15 Syns into your day (see the bottom of the next page for some ideas).

Make simple swaps
To help protect your weight loss, choose the leanest meats and trim off any visible fat – cut the white bits off bacon and remove skin from poultry. Dry-fry or cook with low-calorie cooking spray rather than fat or oil, switch sugar for sweetener, and swap cream and crème fraîche for fat-free natural yogurt or plain quark.

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