- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Effort: medium
- 3 cm ginger, grated
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp chilli powder
- 1 lemon, juice only
- 5 tbsp vegetable oil
- 1 onion, finely chopped
- 1 green chilli, chopped
- 1 kg lamb steaks, cubed into 4cm pieces
- 3 tbsp mango chutney
- 1 tbsp ginger juice
- 100 ml meat or vegetable stock, optional
- 1 clove garlic, finely chopped
- 5 tbsp coriander leaves, roughly chopped
For the spiced potatoes, spinach and tomato
- 1 onion
- 1 clove garlic
- 1 tsp cumin seeds
- 500 g potatoes, diced, parboiled
- 1/2 tsp turmeric
- 4 plum tomatoes
- 500 g spinach leaves
1. Squeeze the juice from the grated ginger, and collect it in a small bowl. You should have around 1 tablespoon of juice.
2. Combine the curry powder, garam masala and chilli powder with the lemon juice. Set aside.
3. Heat the vegetable oil in a heavy pan and fry the onion and chilli over a medium heat until golden - about 5-7 minutes.
4. Add the paste to the pan, and fry for a further minute or so, stirring well.
5. Tip in the meat pieces, and fry for 6-8 minutes, stirring all the time. Add the mango chutney and ginger juice and simmer for a further 4-5 minutes.
6. If needed, add a little meat or vegetable stock to help stop the curry becoming too thick. By this stage the meat should be tender and the sauce well-reduced.
7. Stir in the garlic, add two thirds of the chopped coriander leaves and cook for a further minute. Finish with the remaining coriander leaves, and serve.
8. For the spiced potatoes, heat the oil in a frying pan and add the onion, garlic and cumin seeds. Cook over a low heat until the onions have softened.
9. Add the potatoes and turmeric and continue to cook until the potatoes are tender. Tip in the tomatoes and spinach, and fry until the spinach has wilted. Serve with the curry.
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