Lamb Curry, everyday

1000g of lamb shoulder for 1200g of lean lamb

Shoulder is a brilliant cut, but it carries a huge amount of fat. Swapping to a lean diced cut strips out an enormous amount of heavy calories. Because I've dropped the heavy fat, I can increase the total amount of meat. That's a direct trade that gives you a much better return on your dinner.

What it costs you. Lean lamb doesn't baste itself in the pan like fatty shoulder does. You can't expect that ultra-melting texture where the meat literally falls apart into strings. You have to chew this version a bit more, but it is a fair trade.

60g of ghee for 15g of ghee

Ghee is clarified butter and it tastes spectacular, but frying your onions in a massive ladle of it makes the resulting sauce insanely heavy. Using a tiny splash of ghee is just enough to soften the onions and bloom the spices without drowning the pan.

What it costs you. Call it a homely stew rather than a glossy restaurant masterpiece anymore and you'll be about right. You'll absolutely lose that rich, buttery mouthfeel that coats your tongue, and the sauce is noticeably less sticky.

Adding 100g of spinach at the very end

Since I stripped away the thick layer of fat that usually gives the sauce its body, I needed something to add physical bulk and catch the spices. Wilting in a handful of spinach right before serving fills out the bowl and brings a great earthy flavour.

What it costs you. Purists will probably complain that an everyday lamb curry shouldn't have green leaves floating in it. They can eat something else.