Recipe for Lamb Curry with buttery mashed potatoes

Ingredients
900g lamb fillet, cut into 3cm cubes
2 Tbsp vegetable oil
2 onions, roughly chopped
3 garlic cloves, crushed
2 green chillies, finely chopped
1 Tbsp fresh ginger, grated
1 Tbsp ground turmeric
1½ Tbsp masala
1½ Tbsp ground cumin
1 Tbsp chilli powder
1 Tbsp all-purpose flour
6 large tomatoes, roughly chopped
400ml coconut milk
600ml chicken stock
250g baby spinach leaves
200g plain yoghurt

Mashed Potatoes:
6 large potatoes, peeled and quartered
75g butter
1/3 cup milk

How to
Heat one tablespoon of vegetable oil in a large saucepan over a medium-high
heat and brown the lamb in batches for 3-4 minutes until golden. Remove from the
saucepan and set aside.

Reduce the heat to medium, pour in the remaining tablespoon of vegetable oil and
add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden.

Stir in the turmeric, garam masala, cumin and chilli powder and fry for one minute
or until fragrant. Add the flour and cook for a further minute.

Add the tomatoes and coconut milk and scrape the bottom of the pot to remove
all the flavourful bits that have stuck to it.

Return the lamb to the saucepan, pour in enough chicken stock to just cover the
lamb, stir well and bring to the boil.

Cover and simmer on low for 1 hour or until the lamb is tender and cooked
through.

In the meantime, put a medium saucepan of salted water on the boil and cook the
potatoes for 20 minutes or until you can easily push a knife through them.

Drain the water from the saucepan and add the butter and milk to the potatoes.
Season well with salt and pepper.

Using a potato masher, mash potatoes until smooth and creamy. Be careful to not
over beat them, this will give the potatoes a glue-like texture. Set aside.

Skim off any excess fat from the surface of the sauce, then add the spinach and
cook for 2 minutes until the spinach has wilted.

Stir in the yoghurt, season to taste with salt and freshly ground black pepper
and serve over the mashed potatoes.

 

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Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.