This is really delicious, warm and delicately flavoured. It is in Madhur Jaffrey’s book ‘Curry easy‘. The book suggests serving this with rice, dal, yoghurt and pickles. I skipped the rice, but I wish I hadn’t. I actually altered the quantities a little, as I had more minced lamb than the recipe asks for, and I didn’t want to refreeze any.
INGREDIENTS:
- 3 Tbsp rapeseed oil or sunflower oil
- 3 cinnamon sticks
- 1 large onion, peeled and chopped
- 1 1/2 teaspoon finely chopped root ginger
- 4 cloves of garlic, finely chopped
- 1300 g minced lamb (I minced some lamb that was in the freezer – I have a fab electric mincer)
- 5 tbsp natural yoghurt
- 1 tin of chopped tomatoes, pureed
- 1 heaped tsp cumin seed
- 3 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp turmeric
- 2 tsp salt
- 450g peeled potatoes, chopped into 2cm chunks
METHOD:
- In a large pan, hjeat the oil over a medium to high heat. When it is hot, add the cinnamon sticks, roll them in the hot oil for a few seconds and then add the onion, and fry for a few munites, until starting to brown. Then add the garlic and ginger and stir to mix for a minute
- Add the lamb, stir and fry, breaking up the meat. Keep cooking until the meat loses its redness.
- Add yoghurt, tomatoes, cumin, coriander, cayenne pepper and turmeric and stir together, and bring back to a slow simmer.
- Add the salt, potatoes and around 700ml water, stir together and bring to a boil. Cover, and simmer over a low heat for 30 minutes.