Now the autumn chill is beginning to make its presence felt, I’m drawn to comfort food recipes again and this is a #TheFridayRecipe family favourite. Minced lamb and floury chunks of potato in a delicious sauce flavoured with cinnamon, fresh ginger, cumin and a touch of cayenne pepper really hits the spot. Serve with a side of green vegetables and lightly pickled slices of red onion.
- 2 tablespoons of light olive oil
- 900g minced lamb
- 1 medium onion, chopped
- 2 teaspoons of finely grated fresh ginger
- 3 cloves of garlic, crushed into a paste
- 2 large cinnamon sticks
- 3 tablespoons of natural yoghurt
- 3 tablespoons of tomato passata
- 2 teaspoons ground cumin
- 1 dessertspoon of ground coriander
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 2 teaspoons of salt
- 1/2 teaspoon coarsely ground black pepper
- 300g floury potatoes, peeled and cut into medium size chunks (approx 3cm)
- Large handful of fresh coriander, chopped
To make…
- Put the oil into a sauté pan and set over a medium heat.
- Once hot, add the cinnamon sticks and allow to sizzle and flavour the oil for a few seconds.
- Add the onion and fry until lightly browned.
- Stir in the lamb mince and fry until it’s no longer pink – break up any lumps.
- Add the garlic and ginger and stir again for a few minutes.
- Next, add the passata, yoghurt, spices and salt.
- Mix in the potatoes and enough water to cover. Stir and bring to a simmer.
- Continue to cook on the hob over a gentle heat for 30 minutes or transfer to a casserole dish and cook in the oven for an hour at 160ºC.
- It’s ready once the lamb is tender and the potatoes are cooked through. Check one last time for seasoning and serve in warmed bowls – remove the cinnamon bark before serving and garnish with fresh coriander.
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