Lamb aloo gosht

• Diced lamb800 g
• White potatoes600 g
• Brown onions300 g
• Chopped tomatoes (tin)1 tin
• Natural yoghurt150 g
• Fresh ginger1 piece
• Garlic5 cloves
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Usually contains: Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Slice the onions. Heat 3 tablespoons of oil in a large, heavy pan over a medium heat and fry the onions for 12 to 15 minutes until deep golden. Grate in the ginger and garlic, add 2 teaspoons of curry powder and 2 teaspoons of cumin, and stir for 1 minute.300 g brown onions1 piece fresh ginger5 cloves garlic
2. Add the diced lamb and brown for 5 minutes. Stir in the chopped tomatoes and the yoghurt and cook for 10 minutes, until the sauce thickens and the oil starts to separate at the edges.800 g diced lamb1 tin chopped tomatoes150 g natural yoghurt
3. Add 600 ml of water and a teaspoon of salt. Cover and simmer gently for 1 hour 15 minutes, until the lamb is tender.
4. Peel the potatoes, cut into chunks and add. Cook for 25 minutes more until soft. Meanwhile, cook the rice following the pack instructions and serve together.600 g white potatoes300 g basmati rice

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