Lamb Korma with Raita

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EAT SMART NUTRITION CONSULTANTS


"If you love a curry then,
try these healthy versions for your spice hit!!" 

Lamb Korma with Raita (Serves 4)  

Olive oil spray
2 tablespns korma curry paste
400g can diced tomatoes
1 brown onion, cut in wedges
400g diced trim lamb
1 cup reduced salt liquid chicken stock		 olive oil cooking spray
2 zucchini, trimmed and sliced
8 lamb mid loin chops, trimmed
1 tbs Spanish spice mix
½ cup low fat plain yoghurt
    1. Preheat oven to 200°C.  Line 3 large baking trays with baking paper.  Place sweet potato onto one tray and zucchini and eggplant onto another and spray with oil.
    2. Place chops onto remaining tray. Sprinkle both sides with spice rub.  Put sweet potato onto top shelf in oven, then zucchini tray and tray with lamb chops on bottom shelf.  Bake for 20 minutes or until zucchini are tender.
    3. Meanwhile, heat a frying pan over medium heat.  Add chickpeas and cook for 3 minutes or until heated through.  Plate up chops with vegetables and chickpeas.  Serve with a dollop of yoghurt and sprinkle with parsley. Mint and Pumpkin Couscous with Sesame Lamb (Serves 2)
125g peeled pumpkin, diced
½ red capsicum, diced
½ teaspn each smoked paprika and cumin
½ cup dry couscous
1 tablespn sesame seeds
125g low fat Greek style yoghurt		 ½ small eggplant
olive oil spray
1 cup milk
150g lean lamb fillets
2 tablespn shredded mint
    1. Combine pumpkin, eggplant and capsicum in a bowl and lightly spray with oil.  Sprinkle with smoked paprika and cumin and toss to coat.  Spread vegetables on a baking paper lined tray and roast at 200°C for 20 minutes or until golden
    2. Bring milk to a gentle simmer, remove from heat and stir in couscous.  Cover and stand for 5 minutes.
    3. Dust lamb with sesame seeds and lightly spray with oil.  Cook lamb in a non-stick frypan for 2 to 3 minutes on each side or until cooked to your liking.  Stand 5 minutes before slicing thickly
    4. se a fork to separate couscous grains.  Toss mint and cooked vegetables through couscous.
    5. To serve, divide couscous between serving plates and top with cooked lamb.

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