Day 3

Firstly, let me just say a huge congrats to SJ, who lost a whopping 5lbs her first week, well done SJ, so pleased for you.

You can follow SJs journey here

So back to me haha! so far so good, in fact, im quite enjoying being back on plan.

Its taken me a couple of days to be organised but Im getting there.

I just need to remember to write it all down, dont know about you, but if I dont, I lose track of everything.  Its amazing how the syns creep in without you even knowing!

Today I thought Id offer up a recipe to you all, its not from the book I mentioned in my last post, however it is yummy and practically free!

Its from ITVs This Mornings Reza Mohammad

Spicy Meatballs in Tomato Sauce

Ingredients for the meatballs

750g lean minced lamb from the leg
1heaped tbsp finely chopped mint
2heaped tbsp finely chopped coriander
2 cloves crushed garlic
4cm piece ginger finely grated
2 chopped green chillies/ 1 tsp cayenne or red chilli powder
1½ tsp ground cumin
1heaped tsp cinnamon powder
salt and pepper to season


Ingredients for the sauce

3tbsp rapeseed/ vegetable oil (or like me use Fry Light)
100g finely chopped onions
1 clove crushed garlic
1tsp ground cumin
½ tsp chilli powder/ chilli flakes
250ml fresh lamb stock or made from a stock cube
1 bottle passata approx 690g

Garnish

A dollop of low fat natural yoghurt
1 dessertspoon of roughly chopped mint
1 tbsp roughly chopped coriander

Method
1. First put all the ingredients for the meatballs into a bowl and mix thoroughly. (This mixture can be left to marinate for 30 minutes or overnight if preferred or just made immediately). Make into smooth walnut size balls.

2. Heat the oil/frylight in a wide saucepan, add the onions and garlic and cook over a medium heat until the onions have completely softened. Add the ground cumin, and chilli powder, sauté for a couple of minutes. If the mixture begins to stick, add a splash of stock and continue to cook for a further minute.

3. Now add the rest of the stock and reduce to a third then add the passata, sugar and salt. Bring to the boil and once the sauce begins to bubble add the meatballs. Once the meatballs are in the saucepan, the temperature would have reduced considerably. Return to the boil, simmer for approx 30-40minutes until the meatballs are tender.

4. Remove to a serving dish and garnish with a dollop of yoghurt and the roughly chopped herbs. Ideal with either mashed potatoes, rice, pasta or noodles

These meatballs literally melt in your mouth, hope you decide to give them a go.

ttfn x