Lamb and Potato Curry

Lamb and Potato curry (keema aloo if you must!) is a lovely simple, warming dish everyone will love! We used our Keema Peas spice blend and added fresh chillies to add a burst of heat, but that is obviously optional! The potatoes won’t freeze, so either take them out or fry up the leftovers - utterly delicious! serves 4-6

• 1 carton Keema Peas spice blend

• 300ml Secret Sauce

• 700g lamb mince

• 4 small chillies, finely chopped (optional)

• 500g potatoes diced into 1cm pieces

• 300 ml water

• small bunch chopped fresh coriander

• 1 tsp salt

1. Fry the lamb mince in a large pan until browned - it will have enough of its own fat for this.

2. Add the spices and chillies and gently fry for a few minutes.

3. Add the ‘secret sauce’, bring to the boil and then simmer for about half an hour.

4. Add the water and potatoes, cover and simmer until the potatoes are really soft but still intact. If it’s looking watery, take the lid off.

5. Taste and add salt if needed.

6. Stir in the coriander and serve with plain rice or flatbreads.