This is a quick and easy curry which makes an ideal midweek family meal.
1 tbsp sunflower or vegetable oil
1 onion, cut into thin wedges
1 garlic clove, crushed
1 large potato, halved lengthways and cut into slices crossways
450g minced lamb
4tbsp mild curry paste
1 tbsp sweet chutney, such as peach or mango
1 tbsp tomato puree
100g frozen peas
350g long grain rice, boiled to serve
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.
Previously published on the Salamander Cookshop Blog. Author: Diana Griffiths – We will be publishing lots more articles and recipes soon – including sweet and savoury dishes and tasty snacks.
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