This is a variation on the lamb keema curry recipe that I presented last time. Once again, the end result should be a dry curry with no sauce, but the addition of potato makes this a very filling curry. You can leave out the chillies if you don’t want it to be too hot.
- Cook Time :
- Ready Time :
- 1 pound lean minced lamb
- 2 tablespoons olive oil
- 4 green and red chillies
- 1 medium onion
- 4 medium tomatoes
- 1 tablespoon chilli powder
- 1 tablespoon tandoori masala powder
- 1 tablespoon salt
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 1 teaspoon crushed black pepper
- 1 teaspoon turmeric
- 4 medium potatoes
- Chop the tomatoes, onions and chillies and put into a pot with a few drops of olive oil. Stir over a medium heat for a few minutes. If you prefer a milder dish, omit the chillies. If you prefer a more spicy dish, add a couple more.
- Add the spices and two tablespoons of olive oil and heat for around 5 minutes.
- Add the mince. If required, add another drop of olive oil and stir for about 5 minutes until the mince looks uniformly cooked.
- Meanwhile peel and slice the potatoes and add to the mince.
- Finely chop the coriander and add to the mince. Place a lid on top of the pan, and allow time for the potatoes to cook right through. About 50 minutes.
Serve with yoghurt or raita, & maybe with a squeeze of lemon juice.
Ideal with chapatis or naan bread.