Rogan Josh

Free on original
Serves 4
Freezeable

2lb boneless lamb shoulder
2 large onions
3 garlic cloves
1lb 8 oz celeriac
Fry light
2 tsp ground ginger
2 cinnamon sticks
5 tbsp hot curry powder
2 x 400g canned tomatoes
1 tsp artificial sweetner
7fl oz stock made with beef Bovril
Salt and Pepper
Very low fat yogurt to serve
coriander leaves to garnish

1. Cut the lamb into large bite-sized pieces. Peel and slice the onions, peel and crush the garlic, peel and cut the celeriac into large pieces.
2. Spray a casserole dish with Fry Light and cook lamb in batches for 3-4 mins, until browned. Set aside and keep warm.
3. Add the onions to the dish. Cook over a medium heat for 10-12 mins, stirring often. Add the garlic, ginger and cinnamon and stir fry for 1-2 minutes. Add the curry powder and lamb and continue to stir-fry for 2-3 mins.
4. Add the tomatoes, sweetner, stock, celeriac and seasoning. Bring to the boil, reduce the heat to low and cover. Simmer for 2 hours until the lamb is tender.
5. Serve with a drizzle of yogurt and coriander leaves.

To freeze - prepare to step 4 and allow to cool before placing in a freezer proof tub. Defrost fully before re-heating at 180c for 20mins.