Beetroot in a new way!

Lamb and Beetroot Curry - Serves 4, Prep time 25 mins, Cooking time 1 hour.

Ingredients
700g boneless lamb, diced
150g low fat natural yogurt
3 garlic cloves, peeled and finely chopped
1tbsp chilli powder
2tbsp ground coriander
1tbsp ground ginger
400g beetroot, cooked, peeled and diced
cooking spray
1 tsp cloves
4 cardamon pods
3 red onions, peeled and sliced
2 tsp crushed chillies
1tsp garam masala
1/ lemon, juice only

To serve: 
1 red onion sliced
handful of fresh coriander

Method
1.  Mix the lamb in a large non-metallic bowl with the yogurt, garlic, chilli powder, ground coriander and ginger.  Season to taste with salt, mix well, cover and leave to marinate for 30 minutes.
2. Meanwhile blitz half the beetroot in a food processor into a smooth paste.
3. Heat some cooking spray in a large pan and add the cloves, cardamon pods and onions.  Stir fry until the onions begin to brown then add the lamb and marinade.  Cook over a high heat for 10 minutes.
4. Add the crushed chillies and 400ml boiling water.  Simmer for 30 minutes stir in the pureed beetroot and diced beetroot, garam masala and lemon juicve.  Cook for further 5 minutes.
5. Heat more cooking spray in a pan and fry the onion until softenned, serve with the curry fresh coriander and plain boiled rice.