Minced Lamb Curry Recipe - Cooking Index
This is a quick and easy curry which makes an ideal midweek family meal.Cuisine: Indian
|1 tablespoon||15ml||Sunflower or vegetable oil|
|1||Onion, cut into thin wedges|
|1||Garlic clove, crushed|
|1||Large potato, halved lengthways and cut into sliced crosswise|
|16 oz||454g||Minced lamb|
|4 tablespoons||60ml||Mild curry paste|
|1 tablespoon||15ml||Sweet chutney, such as peach or mango|
|1 tablespoon||15ml||Tomato puree|
|3 1/2 oz||99g||Frozen peas|
|12 1/2 oz||355g||Long grain rice, boiled to serve|
|5 fl ozs||142ml||Water|
Heat the oil in a pan, then fry the onion and garlic until they start to turn golden. Add the potato and fry for a further 3 or 4 minutes.
Add the mince to the pan and stir until it loses its pink colour, then stir in the curry paste, chutney, tomato puree and 150ml water. Simmer for approximately 15 minutes until the potatoes are almost tender. Add the peas, cook for a further 5 minutes and serve with plain boiled rice.
Salamander Cookshop Blog
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