Lamb, potato & pea curry
Fry 2 sliced onions in 1 tbsp
vegetable oil until soft. Add the mince
and brown in 2 batches, breaking it up with a wooden spoon. Chop the potatoes into small cubes. Stir into the mince with the cinnamon and 3 tbsp curry paste and fry for 3 mins more. Add 400g can chopped
tomatoes and 300ml vegetable stock and simmer for 25 mins, with a lid on for the first 10 mins. Stir in 200g frozen
peas, cook for another 1-2 mins and serve with your preferred choice of rice.
Heat oven to 200C/180C fan/gas 6.
Boil the potatoes for 10-12 mins or
until half-cooked. Drain.
Meanwhile, heat a little oil in a large
non-stick frying pan. Brown the mince
in 2 batches, breaking up any lumps
with the back of a wooden spoon. Tip
all the mince back into the pan, add the
cinnamon and fry for 1 min. Pour in the
tomato sauce and simmer for 5 mins.
Slice the potatoes as thinly as you can
without breaking the slices.
Layer the mince and potatoes in
a 1.5-litre baking dish. Season each
layer and finish with a layer of potatoes.
Spread the cheese or white sauce on
top and bake for 35 mins until golden
and the potatoes are tender.