It pains me to write this recipe as although I cooked it on friday I didn't eat it. My healthy eating regime took a bit of a battering on thursday evening with a 'mum's night out' that involved tapas, bread, cava and ice cream. So when I stepped on the scales on friday morning I had put on a pound, which was soul-destroying given how disciplined I had been otherwise.
So the curry got shelved in favour of tuna steaks with olive and red onion salsa and garlic green veg. Delicious, but no curry.
But the mince had to be cooked, so I have part-cooked the curry and popped it in the freezer to be eaten next saturday, as we all know that calories do not count at the weekend.
A few cloves garlic to taste (I used 4)
500g minced lamb
1 inch cube of ginger, peeled and grated
Chillis to taste (I used 3 birdseye chillis)
1 teaspoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
150ml water (approx)
Couple of potatoes, peeled and cubed
Peas (couple of handfuls)
1 teaspoon garam masala
Generous squeeze lemon juice
2/3 tbsp Greek yogurt
Fry the onions in a little oil until the start to brown
Add the garlic and fry for one more minute
Now add the minced meat, cloves, ginger, chillis, ground coriander, cumin and cayenne.
Fry for about 5 minutes or so on a fairly high heat, breaking up any lumps as you go.
When it’s browned add the potatoes and water. Bring to the boil, then turn down the heat and leave it to simmer for 30 minutes or until the potatoes are cooked, stirring occasionally and adding a little water if it gets too dry.
Now add the peas, fresh coriander, garam masala, lemon juice. Mix it all in and bring it back to a simmer – cook until the peas are done.
Season to taste and remove the cloves.
Finish with a generous couple of spoons of yogurt
If making ahead, leave out the peas, coriander and yogurt and add when reheating. I recommend eating it with paratha or a soft naan. Also feel free to leave out the potatoes, or to add other veg. Cauliflower works well.