Description
A twist on a classic hotpot- tender and tasty Bombay lamb curry topped with turmeric potatoes
Syns: 0.5 per portion
Ingredients
Scale
- 2 Welsh Lamb neck fillets (approx 600g, diced into chunks)
- 500 g butternut squash (diced into chunks)
- 1 tbsp tomato puree
- 1 tbsp mango chutney
- salt & pepper
- 500 g potatoes (peeled and sliced thinly)
- Glaze for potatoes: juice of 1/2 lemon and 1 tsp turmeric
- For the curry paste:
- 1 red pepper (seeds and stalk removed)
- 2 small or 1 large white onion (peeled and quartered)
- 1 thumb-sized piece of ginger (roughly chopped)
- 3 cloves garlic (peeled)
- 1 whole green chilli (stalk and top discarded)
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp mustard seeds
- 100 ml water
- low-calorie cooking spray or spray oil
Instructions
- Pre-heat the oven to 180°C
- Make the curry paste: blend together the onion, garlic, ginger, red pepper, chilli, cumin, coriander, turmeric and mustard seeds in a blender or mini chopper
- In an ovenproof dish with a lid, using a little spray oil, stir fry the lamb chunks for 2 minutes
- Add in the curry paste, stir in thoroughly and simmer for 10 minutes
- Add in the tomato puree, mango chutney and butternut squash chunks. Season with salt and pepper.
- Layer the sliced potatoes over the top, and then using a pastry brush, brush the tops with the lemon juice and turmeric mix to cover them. Season with a little salt and pepper and spray with a little spray oil.
- Pop the lid on and bake in the oven for 30 minutes
- Remove the lid, and bake for another 45 minutes until the potatoes on top are crisp and golden
Notes
Lamb neck fillets are fantastic for this as they are so lovely and tender. If you cannot get hold of these, then you can substitute them with diced lamb leg.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes