April's Top Tips!

This one pot curry recipe is based on aloo gosht, a lamb and potato dish cooked in Northern India and Pakistan. You just throw everything into a pot (or slow cooker) then sit back whilst it cooks and fills your house with delicious smells. It’s a little bit like a spicy Lancashire hotpot and is a great meal to utilise delicious spring lamb and early new potatoes.

   

One Pot Curry BlendYou need:

• 500g diced lamb or use peeled, diced root vegetables for a vegetarian version
• 500g baby new potatoes - left whole
• 1 large onion - thinly sliced
• 2 cloves of garlic - finely chopped
• Fresh ginger - finely chopped to make 1 tbsp
• 2 tbsp tomato puree
• Rice or naan breads and natural yogurt for 4 to serve

Method:

1. Preheat the oven to 170°C/gas mark 4 (or you can use a slow cooker if you have one)
2. Mix the lamb with the potatoes, onion, garlic and ginger then place in a lidded oven-proof casserole dish
3. Mix the ONE POT CURRY BLEND with 150ml water (or 300ml water and 2 tbsp oil for the vegetarian version), 1 tsp salt and the tomato puree then pour over the lamb and potato mixture, cover and bake for 2 hours (or 6 hours in a slow cooker)
4. 15 minutes before the curry is ready cook your rice or 5 minutes before warm your naan breads
5. Serve the curry with the rice or naan breads and yogurt on the side

Want some more ONE POT CURRY BLEND? Click here!   Ingredients: Spices, may contain shrimp powder, mustard, celery, sesame   *Allergens