I love lamb and mix that with spices and you’ve a winning combination in my mind. This is a weight watchers recipe from the Oriental Express cookbook.
Propoints value per serving – 1o
200g dried brown basmati rice, rinsed
125g fine green beans, trimmed
125g small cauliflower florets
low fat cooking spray
1 onion, chopped
3 large garlic cloves, chopped
2.5cm fresh root ginger
1 large courgette, diced
350g lean diced lamb, visible fat removed
50g dried apricots, chopped into small pieces
2 tablespoons garam masala
1/2 teaspoon chilli powder
salt and freshly ground black pepper
1. Put the rice in a lided saucepan and cover with 450ml water. Bring to the boil, then reduce the heat to its lowest setting, cover, and simmer for 25 minutes until the water is absorbed and the grains are tender. Set aside for 5 minutes, covered, then remove the lid and leave to cool slightly.
2. Bring about 2.5cm of water to the boil in a lidded pan. Put the green beans and cauliflower in a steamer basket and place it over the pan. Cover and cook for 5 minutes until al dente. Alternatively, bring a small amount of water to boil and cook the vegetables for 5 minutes and then drain. Refresh under cold running water and then set aside.
3. Heat a large lidded non-stick frying pan. Spray with the cooking spray and stir fry the onion over a medium heat for 4 minutes. Add the garlic, ginger and courgette and stir fry for 3 minutes. Next, add the lamb and stir fry for a further 3 minutes until browned.
4. Add the apricots and spices, stir and then ad the green beans, cauliflower, rice and 5 tablespoons of water. Stir until combined and then cover with a lid and heat through for 5 minutes. Season before serving.