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1 tbsp sunflower oil
1 large onion, chopped
4cm peice fresh root ginger, chopped
400g essential Waitrose British Lamb Neck Fillet, cubed
2 tbsp Madras curry paste
400g can essential Waitrose Chopped Tomatoes
750g red potatoes, peeled and cubed
28g pack fresh coriander, leaves roughly chopped
1 lemon, cut into wedges
1 pack Patak's 4 Plain Mini Naans, warmed to serve
1. Heat the oil in a large pan and cook the onion and ginger for 5 minutes until softened.
2. Add the lamb and curry paste and cook for a couple of minutes more, then stir in the tomatoes, potatoes and 300ml water. Bring to the boil and simmer for 40 minutes until the lamb is tender.
3. Divide between bowls and scatter with the coriander leaves. Serve with a lemon wedge for squeezing over and warmed naan bread.
Typical values per serving:
This recipe was first published in December 2014.
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