SW recipe: Bhaji topped lamb balti hotpot

Ingredients:

  • 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 steaks, visible fat removed, cut into large chunks
  • 3 tbsp medium curry powder, plus 2 extra tsp
  • 1 tbsp cumin seeds, plus 1 extra pinch
  • 3 tsp turmeric
  • 1kg tomatoes, roughly diced
  • 3 tbsp tomato purée
  • 750ml hot lamb or vegetable stock
  • Juice of 1 lemon
  • 4 peppers (mixed), deseeded and cut into large chunks
  • 2 carrots, cut into small chunks
  • 2 x 400g cans chickpeas, drained and patted dry with kitchen paper
  • 2 large eggs, beaten
  • Chopped fresh coriander leaves, to serve

Method:

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 bard 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 ponder, 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 puree, 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 200T/fan MOT/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 cusp and golden Scatter over the coriander and serve.
Syns per serving: FREE

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.


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