Lamb and potato curry

Name: Lamb and potato curry
Ingredients: 225g unsalted butter; 1kg onions, chopped; 100g fresh ginger, finely chopped; 100g garlic cloves, chopped; 4 medium-hot red chillies, finely chopped; 1 tbs crushed pasilla chillies* or dried chilli flakes; 2 x 400g cans chopped tomatoes; 2 tbs ground turmeric; 2 tbs ground cumin; 2 tbs ground coriander; 4 tbs sweet paprika; 2kg lean lamb (such as leg),; skin and excess fat trimmed, cut into 4cm pieces; 400ml can coconut milk; 1kg small waxy potatoes; (such as kipfler or nicola), peeled, cut into 2-3cm pieces; 2 tbs sunfl ower or canola oil; 2 tbs black mustard seeds; 1 bunch (about 80g) coriander, roughly chopped, plus a few extra leaves to garnish

"This hearty winter Lamb curry is perfect for curing the Winter blues. Ideal for family dinner's or entertaining a crowd...."

INGREDIENTS

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225g unsalted butter

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1kg onions, chopped

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100g fresh ginger, finely chopped

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100g garlic cloves, chopped

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4 medium-hot red chillies, finely chopped

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1 tbs crushed pasilla chillies* or dried chilli flakes

•

2 x 400g cans chopped tomatoes

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2 tbs ground turmeric

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2 tbs ground cumin

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2 tbs ground coriander

•

4 tbs sweet paprika

•

2kg lean lamb (such as leg),

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skin and excess fat trimmed, cut into 4cm pieces

•

400ml can coconut milk

•

1kg small waxy potatoes

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(such as kipfler or nicola), peeled, cut into 2-3cm pieces

•

2 tbs sunfl ower or canola oil

•

2 tbs black mustard seeds

•

1 bunch (about 80g) coriander, roughly chopped, plus a few extra leaves to garnish

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