We love good Bombay-Style Lamb Curry with Potatoes and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Always refer to the product label for the most accurate ingredient and allergen information.
Baby Plum Tomatoes
North Indian Style Curry Powder
Mango Chutney 40g
a) Fill and boil your kettle and fill a large saucepan with the boiling water. on high heat. b) Meanwhile, chop the potato into 2cm chunks (no need to peel) and add to the saucepan with half the turmeric and 0.5 tsp of salt. c) Cook until you can easily slip a knife through, 12-15 mins, then drain in a colander. d) When cooked, return to the pan (off the heat). Keep warm with the lid on.
a) Meanwhile, put a large frying pan on medium-high heat (no oil). When hot, add the lamb mince and fry until browned, breaking it up with a wooden spoon as it cooks, 3-4 mins. b) While the lamb browns, halve, peel and thinly slice the shallot. c) Trim the green beans and chop in half. d) Halve the chilli lengthways, deseed then finely chop. e) Chop the baby plum tomatoes in half (or leave them whole if you prefer).
a) Stir the shallot and green beans into the lamb and cook until starting to soften, 2-3 mins. TIP: Add a drizzle of oil if the pan looks dry. b) Stir in the easy ginger, mild curry powder, remaining turmeric, a pinch of chilli (careful - you can always add more later!) and the tomatoes. c) Cook for a minute before stirring in the water (see ingredients for amount).
a) Bring to the boil then reduce the heat and simmer until the beans are tender, 3-5 mins and the tomatoes have broken down. b) Stir through the mango chutney. TIP: Add a splash of water if the curry is looking dry.
a) Season the lamb to taste with salt, pepper and a pinch more chilli if needed. b) Stir the nigella seeds through the drained potatoes.
a) Using whichever pan is largest, combine the lamb mixture with the potatoes and gently stir to combine. b) Serve in bowls finished with a sprinkle more chilli if needed. Enjoy!