Lamb and Potato Curry with Naan

A comforting Indian-style curry with lamb pieces and potatoes in a spiced tomato sauce, served with naan.

SHOPPING LIST

• lamb shoulder500g
• potatoes3
• onion1
• garlic cloves3
• ginger20g
• ground paprika1 tbsp
• ground turmeric1 tsp
• ground coriander2 tsp
• tinned chopped tomatoes400g
• naan bread4
• vegetable oil2 tbsp
• salt1 tsp

METHOD

1. 1Heat the oil in a large pot and brown the lamb pieces for 5 minutes, then remove.
2. 2In the same pot, cook the chopped onion for 5 minutes, then add the crushed garlic, grated ginger, paprika, turmeric, and coriander, and stir for 1 minute.
3. 3Return the lamb to the pot and add the tinned tomatoes plus 300ml water, then bring to a simmer.
4. 4Peel and chop the potatoes into large chunks, add them to the pot, cover, and simmer for 60 minutes until the lamb and potatoes are tender.
5. 5Season with salt and stir gently.
6. 6Warm the naan breads according to packet instructions.
7. 7Serve the curry hot with the naan on the side.

Price this at your supermarkets Beanie compares real prices and fills the basket for you Share this recipe