How to make a Lamb & Mint Curry.
Ingredients: Serves 4
2 tablespoons vegetable oil
1 brown onion, finely sliced
1 green garlic (or 2 garlic cloves), finely chopped
ground black pepper
3 teaspoons garam masala
1 teaspoon ground turmeric
1 cinnamon stick
3 cardamom pods, cracked
¼ teaspoon cayenne powder (optional)
500g Torello Farm diced lamb
4 medium Nicola potatoes, cut into quarters
185ml (¾ cup) natural yoghurt
450g shelling peas, podded (about 1 cup peas)
80g baby spinach leaves (optional)
1 cup fresh mint leaves (about ½ bunch)
How to cook:
Heat the oil in a medium sized heavy based saucepan over a medium heat. Add the onions and cook for 8 minutes until softened. Add the garlic and for 2 minutes. Stir in the garam masala, turmeric, cinnamon stick, cardamom and cayenne, if using. Cook until the spices are aromatic, about a minute. Add the meat stir to coat in the spice mixture.
Stir in the yoghurt to combine, then add 325ml water. Season with 1 teaspoon salt and generous grinding of pepper. Bring to the boil, then immediately reduce heat to a low simmer. Cover with a lid and cook on a low simmer for 1½ – 2 hours, until the meat is tender and breaks up easily with a fork.
Increase heat to a simmer. Add peas and cook for 5 minutes. Season to taste with extra salt, if needed. Stir in spinach leaves, if using. Cook for 1 minutes until the leaves have all wilted. It may be necessary at this point to add a little water if the mixture is sticking to the base of the pan. When ready to serve, stir in half the mint leaves. Scatter over remaining mint leaves when serving.
Serve with steamed rice.