Jalfrezi Lamb and Potato Curry with Chappatis WILL NEED RECOOK TO REMOVE PEAS

As your lamb cooks get on with the rest of your prep. Cut the shallot in half through the root. Peel and then slice into thin half moons. Add these to the pan with the lamb once it is browned. Cook for 5 mins until softened.

Peel and grate the garlic (or use a garlic press) and add the garlic along with the Jalfrezi Spice Mix to the lamb when your onions are softened. Stir well and cook for a minute. Chop the potatoes into 1cm chunks (no need to peel).

Next add the tomato puree, chicken stock pot and the water specified in the ingredients table above. Bring to the boil, stir well to dissolve your chicken stock pot and then reduce the heat so as your curry is gently bubbling away.

Add the potatoes at this stage and pop the lid on your pan. Leave it to gently cook away for 20-25 mins or until your potatoes are cooked. Tip: The potatoes are cooked when you can slip a knife through them.

Whilst your curry cooks, separate the coriander stalks from the leaves. Finely chop the stalks and add them to your pan. Roughly chop the leaves and keep them to one side.

When your potatoes are cooked, add the peas and baby spinach to your curry and cook for a further 3 mins until yoru peas are tender and the spinach hs wilted.

Your final job is to make your chapattis. Heat a frying pan over high heat. When the pan is hot, cook the tortillas for 30-45 seconds on each side or until they start to bubble and scorch. Transfer to a plate and keep warm covered in foil.