Pork & gammon
Lamb and potato curry
A hearty, Indian-spiced weeknight curry. Serve with rice or naan bread, yoghurt and chopped fresh coriander if you have it. Stir in a generous handful of spinach at the end of cooking for some added green. Try sweet potatoes instead of normal potatoes – their sweetness goes well with lamb.
Ingredients
- 1 tbsp oil for frying
- 450g minced lamb
- 3 cardamom pods
- 2 onions, finely chopped
- ½ tsp ground cinnamon
- 2 tsp garam masala
- 2 tsp chilli powder
- 2 garlic cloves, finely chopped
- 2-3cm piece fresh ginger, peeled and grated
- 250g potatoes, peeled and diced
- 1 tin chopped tomatoes
- salt and pepper
Method
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Step 1
Heat the oil in a large pan. Fry the lamb on a medium heat until browned all over, then lower the heat and cook it gently for 5 mins or so. Transfer to a plate.
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Step 2
Add a splash more oil to the pan and gently fry the onion for 10 minutes.
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Step 3
Add the cardamom pods and cinnamon. Fry for 1 minute. Add the lamb, garam masala, chilli, garlic, ginger. Fry for 2 minutes. Add the potatoes, tomatoes and cover. Simmer for 15-20 minutes, until the potatoes are tender and the lamb is cooked to your liking. Check the seasoning and serve with rice or naan.
