Quick to make and delicious too, this Bombay lamb curry is becoming a favourite Indian meal in our house! It's hearty, healthy and beautifully spiced which is exactly the kind of comfort food I want to eat right now.
Fill a saucepan with boiling water. Add the turmeric and potatoes. Cook for 15 minutes until a fork comes out easily.
While the potatoes are cooking, heat a dry frying pan and add the minced lamb. Cook until browned, breaking it up with a wooden spoon as it cooks.
If there is any excess lamb fat in the pan, drain it off. Then add the onion, green beans and chilli pepper. Cook for 2-3 minutes.
Add the ginger puree, spices and tomatoes. Cook for a minute and then stir in 200ml of water. Bring back to the boil then lower to simmer and cook for about 5 minutes.
Drain the potatoes and scatter the nigella seeds onto them.
Stir the potatoes and mango chutney into the curry. Season with salt, pepper and extra chilli if necessary!
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Notes
Nutritional information is approximate and a guideline only.