Minced lamb curry with potatoes

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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