Ingredients
- 60 ml oil
- 1 onion, finely chopped
- 1 cinnamon stick
- Sprig of curry leaves
- 1 tsp ground ginger and garlic
- 1/2 tsp garam masala
- 1/2 green chilli, deseeded and chopped
- 1 tsp mixed curry powder
- 1 tomato, diced finely
- 250g Fry’s Marinated lamb Chunks
- 1 potato, peeled and diced (1/2 inch cubes)
- 1 tsp salt
- 200 ml hot water
- Coriander for garnishing
Veg lamb chunks with potatoes
Method
Heat oil in a medium sized pot.
Add chopped onion, cinnamon stick and curry leaves.
Fry until onions are brown.
Remove pot from heat then add ground ginger and garlic, garam masala, green chilli and curry powder.
Return to heat and stir for 30 seconds then add grated tomato, allow to simmer.
Mix in Fry’s Marinated Soya Chunks and Potatoes.
Stir in salt, mix well, simmer for 1 minute. Add potatoes and hot water.
Cover and simmer on low heat until potatoes are cooked approx. 15 – 20 minutes.
Remove from heat and garnish with fresh coriander.
Serve with rice or use as a Bunny Chow filling.
Submitted byWally and Debbie Fry
Tips and Tricks
Different potato varieties have different characteristics and do best cooked in particular ways. Make sure you know which kind will best suit your purpose and buy potatoes free from sprouts green patches.
Growing your own coriander can also be one of the most efficient, cost effective and waste-avoiding ways to supply your kitchen with fresh herbs. Simply grow it in your garden or on your windowsill and cut off what you need as you go.
Choose bright, firm flesh tomatoes – they should give a little when squeezed but not feel soft. Try to buy tomatoes that have been stored at room temperature as these will have a stronger flavour and will be slower to break down than those stored in the fridge.
