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.
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.
|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|
|285 g||potatoes, peeled and cut into 2cm cubes|
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.