I love this curry, simple but delicious! Fry onion, garlic and chilies, add par-boiled potatoes and then fresh spinach. A tin or two of chopped tomatoes, a jar of Patak balti sauce, red lentils, cinnamon, cardamom pods, and curry leaves. And leave to simmer. At the end add sliced boiled eggs. Serve with nutty brown rice and mini-naan bread…. Very tasty indeed!
I haven’t made this for ages, but it’s perfect for a Winter Monday…. And it gives me an excuse to use my new casserole dish… Fry lamb’s mince, add chopped onion and garlic and chopped carrots. Add passata, a little red wine, a small amount of lamb stock cube, tomato paste, herbs, bay leave and Worcester sauce. Then season and leave to bubble…. BTW there is no need to add oil, dry fry the mince that releases enough oil for the onions etc. And if you want you can use low fat cheese or not add any. Near the end add some frozen peas. Boil the potatoes and mash with butter and milk. Put in a casserole dish and top with the potatoes and some grated strong cheddar cheese and bake! Finished product below! 🙂