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Lamb & sweet potato makhani
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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
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.
To cut through the rich fruity flavour, add a teaspoon of Waitrose Lime Pickle just before serving.
This recipe was first published in November 2014.