Mince / Ground Lamb and Potato Curry

Mouth watering ground lamb and potato curry

Mince / Ground Lamb and Potato Curry Recipe

Prep time ~ 10 min

Cook time ~ 25 min

Yield ~ 4 servings

Ingredients

• 1 lb lamb mince/ground lamb

• 1 large russet potato (peeled and cut into ~ 1.5 inch pieces)

• 2-3 Tbsp vegetable / olive oil

• 1/2 onion (diced)

• 1 green chili slit in along the middle (thai green/Serrano)

• 2 pieces cinnamon stick

• 6 cloves garlic (crushed)

• 1 tsp ginger paste

• 5 Tbsp Durban red masala/red curry powder or to taste. (Worst case substitute wit 4 - 5 tsp chili powder or a few tsp of curry powder that is available). cilantro to garnish

• salt to taste

• ~ 1/4 cup water

Method

1. In a bowl add half the Durban red masala/red curry powder and the meat. Press the spice into the meat with a fork until evenly coated.

2. In a flat pan on medium heat add oil, add onions and cinnamon stick pieces. Fry until onions are translucent ~ 5-7 min.

3. Add green chili and garlic. Fry for 1~2 min.

4. Add the second half of the Durban red masala/red curry powder. Fry for 2 - 3 min being careful not to burn.

5. Add in the lamb and ginger paste. Fry for a few min while mixing to break up the meat.

6. Add potatoes, salt to taste and water. Mix, cover and let cook until the potatoes are cooked through and fork tender. Add small amounts of water if needed to cook further.

7. Garnish with cilantro.

8. Best served with roti, fresh bread or rice! Have some mango pickle on the side.

Try different variations by adding some tomato in with the meat or some boiled eggs, shelled and cut in half at the end. My favorite is to eat this with roti or fresh bread. It's also DELICIOUS on toast and I love having left overs for the next morning. Put it in and omelet, scramble some into your eggs for flavor or simply have it on the side. The possibilities are endless.

This is a very simple curry made with versatile ground lamb or lamb "mince" as it is also called in different places. It's something we often make on week nights, since the packs of mince are not only easier to defrost but also cooks faster than whole pieces of meat.

This can also be made using any other ground meat type but lamb is usually a favorite for us. Costco now sells multi packs of ground lamb, individually packed, making it super convenient to stock up.

This dish has a South African Indian style flavor. If you do not have the Durban red masala/red curry powder and do not wish to mix a batch, simply substitute with a few teaspoons of chili powder or curry powder you have on hand. Increase or decrease this to spice level of preference.

Cutting the potatoes smaller also allows for quick cooking but do not cut too small that is becomes mushy. Other than that, it is a pretty straight forward and delicious base recipe.

Enjoy!

Try some delicious soji / semolina sweet treat for dessert.

Soji / Semolica Dessert

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