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Minced Lamb with Potatoes
From the book
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Introduction from Madhur Jaffrey
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
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.
Reviews
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8 Ratings
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