Lamb and Spinach Curry

Serves 4

7 points per serve

700g boneless leg of lamb

85g low fat natural yoghurt

2 tbsp malt vinegar

2 tsp plain flour

1 tsp ground tumeric

spray oil

5cm cinnamon stick, halved

5 cloves

5 green cardomom pods, bruised

2 bay leaves

1 large onion, finely chopped

2 tsp garlic puree

2 tsp ginger puree

2 tsp ground cumin

1/2 - 1 tsp chilli powder

200g canned chopped tomatoes

175ml warm water, plus 4 tbsp

1 tsp salt

1 tsp sweetener

250g spinach leaves, thawed if frozen

1 large garlic clove, finely chopped

1/4 tsp grated nutmeg

1 tsp garam masala

125ml Carnation light and creamy evap milk

Trim excess fat from meat and cut into 2.5cm cubes. Put yoghurt in a bowl and beat with a whisk until smooth. Add vinegar, flour and tumeric and beat again. Add meat and mix thoroughly. Cover and leave to mariate in the fridge for 4-5 hours, or overnight. Return to room temp before cooking,

Spray oil in a pan over a low heat. Add cinnamon, cloves, cardomom pods and bay leaves and cook gently stirring for 25-30 seconds, then add the onion. Increase heat to medium and cook, stirring frequently for 4-5 mins, until the onion is soft and translucent. Add garlic and ginger purees and cook for a further 5-6 mins, until the onion is a pale golden colour.

Add cumin and chilli powder and cook, stirring for 1 minute. Add tomatoes and cook for 5-6 minutes, stirring frequently, then add the 4 tbsp warm water. Cook for a further 3 minutes. Add marinated meat, increase the heat slightly and cook stirring for 5-6 minutes. Add salt and sweetener, stir and pour in the 175ml watm water. Bring to the boil, then reduce the heat to low, cover and simmer stirring occasionally for 55-60 minutes.

Meanwhile, blanch spinach in a large pan for 2 mins. Spray oil in a pan over a low heat. Add chopped garlic and cook, stirring until the garlic is light brown. Stir in the nutmeg and garam masala. Squeeze out excess water from spinach and add to the pan. Mix well. Add to the meat curry also adding the evaporated milk and mix well. Simmer uncovered for 2-3 mins and serve.