Lamb & Potato Curry - Syn Free

This syn free curry is made using leftovers that I pretty much threw together from bits in the house. I had an idea in my head what I wanted the end product to be like and this is what I was going for.  It was spicy but not too much and the potatoes took on a great flavor.  
 

Ingredients

500g cooked lamb (I used lamb that had previously been slow cooked which was more of a ‘pulled’ consistency)

5 medium sized potatoes

1 red onion finely chopped

2cm cube ginger finely chopped

3 crushed garlic cloves

1 red chilli finely chopped

1 chicken stock pot

1 pack passata

2 tablespoons curry powder (to taste)

1 teaspoon garam masala

Frylite

Method

Finely chop (or blitz) your onion, garlic, ginger and chilli

Spray a heavy bottomed pan that has a lid with frylite and add your onion mix along with a tablespoon of curry powder and a tablespoon of water.  Cook over a medium heat for a few minutes until you can smell the spices cooking.  

As you’re frying the onion mix, peel and chop the potatoes into bite sized chunks and pop them in the pan.  You do not want to par boil them, put them in raw as they will coat and cook in the spices but not fall apart later in the recipe

Once the potatoes have sealed add the lamb and mix well

Turn the heat down and add the passata

Make up the stock pot with ¼ pint water and add to the curry along with the rest of the curry powder and garam masala and leave to cook on the stove for about 20 minutes.  I put the lid on for the first 10 minutes to make sure the potatoes cooked through and took the lid off so some of the water would evaporate.  It’s about this time you need to taste the curry and adjust the seasonings as for your personal taste, I like a spicy curry so I added some hot madras powder for a bit of kick but that isn’t everyones taste

When the potatoes are cooked through (20-30 minutes depending how big the chunks are) serve immediately with boiled rice and coriander to garnish

Syn free lamb and potato curry