Nine fasting days until Christmas

Hopefully your clothes are feeling a bit looser? To be honest, I enjoyed a few too many roast potatoes yesterday so maybe I'll have to fast three times this week... This stew is a good recipe for this cold, wet weather.

Greek lamb stew


This dish this is still a great, low-calorie family meal. The secret is in the long, slow cooking, so that the lamb and vegetables melt in the mouth!

SERVES 4 (so you can freeze some if you want).
Calories per serving: 239 (don’t forget to add calories for any rice, couscous or green vegetables to serve)
Preparation time: 20 minutes
Cooking time: 1 hour 40 minutes

2 small aubergines, cut into 2cm cubes 24 cals
1-cal cooking spray
salt and pepper
400g lamb shoulder, cut into 3cm cubes, seasoned well with salt and pepper 720 cals
2 red onions, peeled and finely sliced 76 cals
2 cloves garlic, finely chopped 8 cals
2 tsp ground cumin 10 cals
400g tin chopped tomatoes 72 cals
2 sprigs fresh rosemary
2 tsp balsamic vinegar 3-10 cals
4 tbsp fat-free natural
yoghurt 32 cals
2 tbsp finely shredded fresh
mint 10 cals
rice, couscous or steamed green vegetables, to serve (optional)

● Preheat the oven to 200C/400F/gas mark 6. Scatter the aubergine cubes in a shallow roasting tray, spray with a little 1-cal cooking spray and season well with salt and pepper. Roast for 15-20 minutes, until golden brown all over. Remove from the oven and set aside.
● Meanwhile, spray a little cooking spray in a large heavy-bottomed flameproof casserole pan (with a lid). Heat over a medium heat and fry the lamb cubes in batches for 4-5 minutes, until golden all over. Remove from the pan and set aside.
● Spray the pan with a little more cooking spray and then add the onions, season with salt and pepper and fry for 4-5 minutes, until softened. Add the garlic and cumin and fry for a further minute.
● Return the cooked lamb to the pan with the tomatoes, rosemary and vinegar. Bring to the boil, then cover with the lid and simmer in the oven for 1 hour. Top up with a little water if necessary; don’t let the pan go dry.
● Stir in the cooked aubergine, cover with the lid again and cook for another 30 minutes in the oven.
● In a small bowl, mix together the yoghurt and mint and season with salt and pepper.
● To serve, divide the stew among bowls and serve with rice, couscous or steamed green vegetables and a dollop of the minty yoghurt.




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