Sort ingredients
dan78
QR Code
Listen
Pdf
Begin by peel, chopping and par boiling potatoes for 10-12 minutes.
Meanwhile, brown off lamb mince on a medium high heat with bay leaves, cardamom pods and cumin seeds, then set aside.
To the same pan add diced onion, frying for a couple of minutes until soft and golden.
Then, add tomato puree, garlic and ginger mixing through.
Add chopped tomatoes, tinned or fresh, stirring through.
Add cumin, turmeric, chilli powder, ground coriander, curry powder, paprika and salt, stirring through.
Then, return the lamb to the pan and mix through.
Add peas followed by water and bring to a simmer.
Add fresh chillies, stir through then add garam masala.
Continue to simmer for a few minutes to slightly reduce then add a handful of fresh coriander giving it a final stir before transferring to an ovenproof dish. (Remove the bay leaves and cardamom pods at this point).
When the potatoes are ready, add melted butter, garlic granules, garam masala, turmeric, paprika and salt, mixing until evenly coated.
Then, place the potatoes on top of the lamb and place in a preheated oven at 180c (fan) for 40-45 minutes or until the potatoes are golden.
And that's it!
Garnish with more coriander and dig in!