Entrees

Dry Lamb Curry with Peas and Potatoes (serves 4)

Recently I read Madhur Jaffrey’s autobiography of her childhood growing up in India around the time of India’s Independence. Madhur Jaffrey is generally credited with bringing Indian food and recipes to the Western world. She gives mouthwatering descriptions of the meals and snacks she and her family ate. One of the dishes that appealed to me was lamb or goat with peas and potatoes. When I cooked the ground lamb it produced a lot of fat so I drained it and washed the skillet before placing the lamb back in the pan to which I added some Patak’s Mild Curry Paste which has coriander (cilantro) and cumin as its base, peas and potatoes. And that is why I call it a ‘dry curry’ – there is no sauce and it is a meal in itself with the potatoes so no rice needed.

1 pound of ground lamb
1 tbsp. or more depending on how spicy you like your food of Patak’s Mild Concentrated Curry Paste (Coriander & Cumin Sauce Base)
4 – 6 oz frozen peas
8 – 12 new potatoes – cooked before adding to the lamb and cut into quarters

Place lamb in a skillet and cook for about 15 minutes until more or less cooked through. Drain the lamb and wash out the skillet.
Return lamb to pan and stir in the curry paste, peas and potatoes.
Cook for a further 10 minutes. Serve immediately.

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