Minced Lamb Curry

Recipe Ingredients

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

Recipe Instructions

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.

Source:
Salamander Cookshop Blog

Rating

Average rating:

9 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.