SW recipe: Mild lamb pasanda


Serves 4 (curry only) Ready in about 1 hour 15 minutes


Low-calorie cooking spray

8 lean lamb leg steaks, visible fat removed, cut into big chunks

2 red onions, thickly sliced

1 tsp grated fresh root ginger

2 garlic cloves, grated

2 tbsp mild curry powder

400g can chopped tomatoes

2 red and 2 yellow peppers, deseeded and sliced

300g dried basmati rice

1 level tbsp mango chutney

6 tbsp fat-free natural Greek-style yogurt, whisked

3 tbsp chopped fresh coriander leaves Lime quarters, to serve


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

2 Add the onions, ginger and garlic to the pan. Reduce the heat to medium and cook for 8-10 minutes, stirring regularly, until the onions are soft and golden.

3 Return the lamb to the pan. Stir in the curry powder, tomatoes and peppers, then bring to the boil. Cover and simmer for 45-50 minutes, or until the lamb is tender. With 10-15 minutes to go, cook the rice according to the pack instructions.

4 Stir the chutney into the curry. Season, then remove from the heat and stir in the yogurt. Divide the rice and curry between 4 bowls, sprinkle over the coriander and serve with the lime quarters for squeezing over.

Syns per serving: 1/2 *FREE if not using the mango chutney

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If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.

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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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