Minced Lamb with Potatoes
A homely minced lamb and potato recipe from Madhur Jaffrey. Keep it simple with this easy minced lamb curry, cooked gently on a low heat for 30 minutes.
From the book
Curry Easy
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Introduction
Our family eats this so frequently, along with a moong dal, rice, a yoghurt relish and pickles, that we consider it to be our ‘soul food’ meal. Nothing fancy here, only the homey.
Ingredients
| 3 tbsp | olive or rapeseed oil |
| 2 x | 7.5cm cinnamon sticks |
| 1 | medium onion, peeled and finely chopped |
| 1 tsp | peeled and finely grated fresh ginger |
| 3 | cloves garlic, peeled and finely chopped |
| 900 g | minced lamb |
| 3 tbsp | natural yoghurt |
| 3 tbsp | tomato passata |
| 1 tsp | ground cumin |
| 2 tsp | ground coriander |
| ¼ tsp | cayenne pepper |
| ¼ tsp | ground turmeric |
| 1¾ | salt |
| 285 g | potatoes, peeled and cut into 2cm cubes |
Method
Put the oil in a large frying pan or saute pan and set over a medium–high heat. When hot, put in the cinnamon sticks. Let them sizzle for 5 seconds. Put in the onion. Stir and fry until it browns at the edges. Add the ginger and garlic. Stir for 1 minute. Add the lamb. Stir and fry, breaking up the lumps until the meat loses its redness. Add the yoghurt, tomato passata, cumin, coriander, cayenne pepper and turmeric. Stir for 1 minute. Add the salt, potatoes and 475 ml/16 fl oz water. Stir and bring to the boil. Cover, lower the heat and cook gently for 30 minutes.
