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Preshana's Lamb Mince, Peas, Potato Curry

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250g mince (a few marrow bones optional)
1 onion sliced fine
1 tsp each ground ginger and garlic

curry leaves
1 green chilli
1/2 tsp garam masala
1/2 tsp chilli powder
1/4 tsp tumeric powder
2 potatoes cut into quarters
1 cup peas
2 small tomatoes
1 teaspoon salt
300ml water
1 tablespoon oil
Heat a non stick pan or pot on high heat. Add one tablespoon oil. Add the mince. Fry until the mince changes color from pink to brown.
Add finely chopped onion. Cook until the onions are soft and slightly brown. This should occur after 5-7 minutes.
Add the green chilli then add the ginger and garlic and curry leaves.
Lower the heat then add the powdered spices and tomatoes mix until combined.Braise for 5 minutes on low heat.
Add 200 ml water then add the peas and potatoes. Add the rest of the water. Cover and allow to cook for another 15 minutes or until the potatoes are soft. Cutting the potatoes into smaller pieces will reduce their cooking time.
Remove from stove. Top with fresh coriander.
Prepared, tried and tested by: Preshana Singh‎

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