Serves 4, with lamb leftovers
Ready in 1 hour 20 minutes, plus marinating
For the lamb:
300g fat-free natural Greek yogurt
2 tbsp medium curry powder
1kg boned and rolled lean lamb leg, visible fat removed
For the potatoes:
700g potatoes, peeled and chopped into small chunks
Low-calorie cooking spray
2 red onions, finely chopped
2 garlic cloves, crushed
3cm-piece fresh root ginger, grated
1 tbsp cumin seeds
1 tsp black mustard seeds
½ tsp ground turmeric
500g tomatoes, diced
Juice of ½ lemon, and half cut into wedges to serve
Sprigs of fresh coriander
Fat-free natural Greek yogurt
1 Add 300g yogurt and the curry powder to a large, sealable food bag with a pinch of salt and mix together. Add the lamb, seal and massage the bag so the yogurt mixture completely coats the lamb. Set aside to marinate for at least 1 hour, or up to 48 hours in the fridge – the longer you leave it the more tender the lamb will be.
2 When ready to cook, preheat your oven to 220°C/fan 200°C/gas 7. Line a large roasting tin with foil, transfer the lamb to the tin, and spread any marinade left in the bag over the meat. Roast for 30 minutes, then reduce the heat to 180°C/fan 160°C/gas 4, and roast for a further 30 minutes for pink, and 40 minutes for pink to well done.
3 Meanwhile, put the potatoes into a saucepan, cover with boiling water and simmer over a medium heat for 10 minutes. Drain and allow to steam dry for a few minutes. Spray a large, non-stick frying pan with low-calorie cooking spray, and place over a medium-high heat. Fry the onions for 4-5 minutes, stirring often, until softened with a little colour. Add the garlic and ginger with a splash of water, and fry for 2-3 minutes until fragrant. Add the spices with a little more water and fry for a further 2 minutes. Add the tomatoes, increase the heat and fry for 3-4 minutes, or until they just start to break down. Add the potatoes, stir gently, then add the spinach in batches, stirring it in as it wilts – the potatoes will break up slightly, but try to keep most of them whole. Once the spinach has wilted, add the lemon juice, season well, then set aside.
4 Once the lamb is cooked, cover loosely with foil and leave to rest for 20 minutes. Carve the lamb into thin slices, then scatter over the coriander. Serve with the potatoes (reheat them if necessary), the yogurt and lemon wedges for squeezing over.
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