zoom

    Save to your scrapbook

    Lamb & sweet potato makhani

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Lamb & sweet potato makhani

    Delicious makhani cooking sauce is made with makhan (Indian butter), tomatoes and aromatic spices to give both creamy texture and tangy flavour to this lamb curry. 

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4

    Ingredients

    1 tbsp oil
    1 large onion, finely sliced
    500g lamb neck fillet, or lamb leg, trimmed of fat
    and cut into 2–3cm cubes
    350g jar Waitrose Half Fat Makhani Sauce
    2 medium sweet potatoes, peeled and cut into cubes
    1 pack Waitrose 2 Plain Tandoori Naan, to serve
    28g pack fresh coriander, roughly chopped
    150g tub low fat natural yogurt 

    Method

    1. In a large saucepan, heat the oil and gently cook the onion for 3–4 minutes. Add the lamb and fry for a further 2–3 minutes, stirring, until just beginning to colour.

    2. Add the makhani cooking sauce, sweet potato and 300ml water. Bring to the boil then simmer, uncovered, for 30 minutes, stirring occasionally until the lamb and sweet potato are tender. Towards the end of cooking, warm the naan bread according to the pack instructions.

    3. Serve the curry scattered with some coriander, a swirl of yogurt, and the warm naan bread.  

    Your recipe note

    Edit your recipe note

    Cook’s tip

    To cut through the rich fruity flavour, add a teaspoon of Waitrose Lime Pickle just before serving. 

    Comments

    Average user rating

    4 stars

    Glossary