Kheema Mutter

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.