Day 18 - Lamb curry with yellow lentils and spinach

This is a medium-hot curry (well, the way I've made it, anyway); serve with brown rice if you're starving. Heh.

Today:
Extra Easy, all food free

Lamb leg steak, trimmed, all fat removed
Onion
Garlic
Ginger (copious amounts of all three)

In your biggest teacup, mix 1 tsp medium curry powder, 1 tsp ASDA tandoori blend (I know, I know, just do it), 3/4 tsp cumin, half a tsp turmeric, shake of asafoetida, shake of fenugreek, and add water to make a paste.

Tomato puree
1 carton of tomatoes
Mushrooms
Courgette
Pepper
Yellow lentils
Spinach

RIGHT then. As always start with the meat, browning thoroughly in low fat cooking spray. Add the onion, and minced garlic and ginger and stir gently until golden brown, and then add the spice paste, cooking it through gently. Add the tomato puree and stir to mix well and then add the mushrooms, pepper and courgette, Turn it all round thoroughly together and pop the lid on to let it all cook down.

After a few minutes add the tomatoes, and a shake of black onion seed if you've got it (this is pretty optional). Leave it for another few minutes and then add your lentils and some water for them to cook in. Finally, add spinach, wilt it in and serve. Yum!