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.

lamb with potatoes
  • 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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About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Curry, Meat main courses, Recipes and tagged , , , , , , , . Bookmark the permalink.

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