Here’s a family friendly mild curry, that’s also a one-pot meal. Add the cayenne if you’d like some heat. Spinach leaves are an optional extra if you want to up your greens, and the mint leaves are stirred through just before serving to keep the flavour fresh.

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)

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.

Fiona Hammond © October 2020