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Robin’s Lamb Mince Potato Curry

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TRH Robin's Lamb Mince Potato Curry

Ingredients
800g of lean minced lamb
4 medium potatoes, chopped into bite-sized chunks
2 medium onions, finely chopped
3-4 garlic cloves
2 inches ginger, peeled
3-4 green chillies
1 tin of chopped tomatoes
Half a bowl of frozen peas
2 teaspoons salt
Handful of coriander

Indian spices:
1 tsp ground coriander (dhaniya)
1 1/2 half tsp turmeric (haldi)
1 tsp ground cumin
pinch of garam masala

In a large pot, fry the onions in veg oil until soft (approx 5 mins) on medium heat.
Blend the garlic, chillies & ginger in a mixer and add to the onions, continue frying for for 2-3 mins.
Add the minced lamb and fry until browned.
Add the spices (NOT garam masala) and salt and allow to cook for 2-3 mins, stirring frequently.
Blend the tinned tomatoes and add to the pot. Fry for 5 mins, stirring a lot.
Add potatoes and a glass of water, mixing well.
Turn up the heat for 5-7 mins to allow the potatoes to cook.
Turn down and allow to simmer for 25 mins.
Add frozen peas and continue to simmer for 20 mins.
Add garam masala 5 mins from time and throw in some fresh coriander leaves.

Prepared, tried and tested by:  Robin Singh

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