Meals and Courses

Rustic Lamb and Potato Curry

cook 30 mins
  • 2 tablespoons vegetable oil
  • 1 large onion, roughly chopped
  • 625 g (1 1/4 lb) lean lamb, cut into cubes
  • 1 small green chilli, roughly chopped (optional)
  • 4 tablespoons korma curry paste
  • 2 x 400 g (13 oz) cans chopped tomatoes
  • 300 ml (1/2 pint) lamb or chicken stock
  • 2 unpeeled potatoes, roughly cut into cubes
  • 50 g (2 oz) fresh coriander, roughly chopped
  • 150 ml (1/4 pint) natural yogurt
  • Heat the oil in a large, heavy-based frying pan and cook the onion and lamb over a high heat, stirring frequently, for 5 minutes until the lamb is browned all over and the onion softened.
  • Add the chilli, if using, and cook, stirring, for 1 minute. Stir in the curry paste and cook, stirring, for a further 2 minutes. Add the tomatoes, stock and potatoes and bring to the boil. Reduce the heat, cover and simmer for 10 minutes, then remove the lid and cook for a further 10 minutes until the lamb is cooked through and the potatoes are tender.
  • Remove from the heat, then scatter over the coriander and spoon in the yogurt, ready to stir in and serve.
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