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    Posts : 47
    Join date : 2009-05-05

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    PostSubject: Kheema Mutter   Kheema Mutter I_icon_minitimeFri 26 Aug 2011, 06:12

    INGREDIENTS
    Fry Light
    2 garlic cloves, peeled and crushed
    2 fresh green chillies, deseeded and chopped
    2 tsp ground coriander
    2 tsp ground cumin
    500g/1lb 2oz extra-lean minced beef
    150g/5oz frozen peas
    2 tbsp medium curry powder
    3 tbsp tomato purée
    4 ripe tomatoes, finely chopped
    ¼ tsp artificial sweetener
    250ml/9lf oz hot beef stock made with Bovril
    Salt
    2 tbsp very low fat natural yogurt
    A large handful of freshly chopped coriander leaves






    INSTRUCTIONS

    1. Spray a large frying pan with Fry Light and place over a medium heat. Add the garlic, chillies, ground coriander, cumin and minced beef and stir-fry for 6-7 minutes or until the meat is sealed and browned.
    2. Stir in the peas, curry powder, tomato purée, chopped tomatoes and sweetener. Stir and cook for 3-4 minutes and then add the hot stock. Bring to the boil, cover, reduce the heat and simmer gently for 8-10 minutes, stirring occasionally.
    3. Remove from the heat, season with salt, stir in the yogurt and chopped coriander and serve.
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