This is a quick and easy curry which makes an ideal midweek family meal.

Serves 4

Ingredients:

1 tbsp sunflower or vegetable oil

1 onion, cut into thin wedges

1 garlic clove, crushed

1 large potato, halved lengthways and cut into slices crossways

450g minced lamb

4tbsp mild curry paste

1 tbsp sweet chutney, such as peach or mango

1 tbsp tomato puree

100g frozen peas

350g long grain rice, boiled to serve

150ml water

Heat the oil in a pan, then fry the onion and garlic until they start to turn golden. Add the potato and fry for a further 3 or 4 minutes.

Add the mince to the pan and stir until it loses its pink colour, then stir in the curry paste, chutney, tomato puree and 150ml water. Simmer for approximately 15 minutes until the potatoes are almost tender. Add the peas, cook for a further 5 minutes and serve with plain boiled rice.

Previously published on the Salamander Cookshop Blog. Author: Diana Griffiths – We will be publishing lots more articles and recipes soon – including sweet and savoury dishes and tasty snacks.

Salamander Cookshop Blog – Our cookshop blog features regular articles and recipes for you to try. Each article gives helpful tips, from choosing the right frying pan, to selecting essential cookware for your kitchen. We are also building a selection of recipes, including fish and meat dishes, stews and desserts. Some of our recent recipes include pumpkin marmalade, quince cheese, and baked almond and apple pudding. Feel free to leave a comment on how you’ve customised our recipes.  Also take a look at our favourite sites.

Read more here: Minced Lamb Curry