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4 Serves/Makes

Cooking Time: > 90 min

Lamb & Potato Curry

Ingredients

60 ml oil

1 onion , chopped

2 tomato(es) , peeled & chopped

2 garlic clove(s) , crushed

3 cm piece ginger , grated

7.5 ml coriander

7.5 ml cumin

5 ml turmeric

5 ml cinnamon

2.5 ml chilli powder

2.5 ml chilli flakes

5 ml salt

4 cardamom pods

4 curry leaves

15 ml sugar

1 kg stewing lamb

3 potato(es) , peeled & quartered

375 ml water

250 ml LANCEWOOD^® Double Cream Plain Yoghurt

60 ml fresh coriander

Method

Heat the oil and fry the onion until soft and golden.

Add the tomatoes and fry until cooked. Add the garlic and ginger fry for 1 minute.

Add the coriander, cumin, turmeric, cinnamon, chilli powder and flakes, salt, cardamom pods, curry leaves and sugar fry for 1 minute.

Add the lamb and potatoes and mix with spices to cover.

Add 250 ml of the water. Cover and simmer over low heat for 1 ½ - 2 hours until the meat is tender and the potatoes are soft.

Add more water if necessary. Stir in the yoghurt and top with coriander leaves.

Serve with extra yoghurt, rice and/or naan bread.

HINTS & TIPS:

You can use stewing beef instead of lamb.
Add 250 ml frozen peas or mixed vegetables to the curry.

CONVERSION TOOL

Made with this Product(s)

Double Cream Plain Yoghurt

CONVERSION TOOL

Made with this Product(s)

Double Cream Plain Yoghurt

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