Lamb tikka masala with roasted spiced cauliflower

This is a recipe I've tried and adored, there's a lovely flavour in the curry, and the roasted spiced cauliflower is heavenly.  I could eat the cauli on it's own, and in fact had some cold in a salad the next day - yum!


Lamb tikka masala with roasted spiced cauliflower - Serves 4

Ingredients
2 large onions, 1 coarsely grated, the other sliced
2 garlic cloves, crushed
zest and juice of one lemon
1 tsp paprika
A few drops of tabasco sauce (or any hot pepper sauce)
salt and pepper
1lb / 454g lamb, cubed
1 cauliflower cut into florets
Fry Light
1 tbsp cumin seeds
2 yellow peppers and 1 red pepper, deseeded and sliced
1 tbsp medium curry powder
400g can of cherry tomatoes
6oz / 170g green beans, halved
2oz / 57g low fat greek yogurt
A large handful of fresh coriander, chopped

Method
1. Preheat your oven to 200c.  Make the marinade for the lamb by placing the grated onion, lemon zest and juice, paprika and tabasco sauce in a large non-metallic bowl.  Season and mix together.  Add the lamb, toss together to coat and leave to marinade for at least 30 minutes.
2 yellow peppers2. Meanwhile, place the cauliflower florets in a roasting tin and spray with Fry Light.  Scatter over the cumin seeds season and roast in the oven for 30 minutes.
3. Spray a deep frying pan with Fry Light and cook the sliced onion and peppers over a medium high heat for 10 minutes.
4. Stir in the marinated lamb wand the curry powder and cook for 5 minutes.  Add the tomatoes and juice, and the green beans.  Bring to the boil and then cover and simmer for 15 minutes.
5. Remove the frying pan from the heat and then stir in the yogurt and coriander.  Serve with the cauliflower and some basmati rice.