Fat fighter Curry “Lamb Rump With Chickpeas”

Serves for 4

Preparation: 20 minutes

Cooking: 30 minutes

Calories about: 443

Ingredients:

▪ 20ml of olive oil

▪ 1 bay leaf

▪ 1 clove

▪ 1 black cardamom pod

▪ 200g of sliced onions

▪ 15g of ginger-garlic paste

▪ 2tsp of coriander powder

▪ 1tsp of bird eye chilli powder

▪ 1tsp of cumin powder

▪ 1 tin of chopped tomatoes

▪ 4 lamb leg steaks

▪ 150g of soaked chickpeas

▪ Dijon mustard to taste

▪ 1⁄2tsp of garam masala

▪ 2tbsp of chopped coriander for a good flavour

Directions:

1. This is good healthy recipe. It’s lean and post-gym tucker. Sauté the chopped onions, clove, cardamom, bay leaf, and ginger-garlic paste together. And then add the spices, chopped tomatoes, lamb and enough water to cover. Cook them until tender.

2. It’s time to add chickpeas, simmer them for 6 minutes. Remove the meat, brush it with mustard and then cover with garam masala. The cut of lamb is low in fat and high of protein, and surely chickpeas are low-GI that keep you fuller for longer. The tomato-based sauce is low-fat and packed with vitamins, too.

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