Spiced Lamb with New Potatoes and Dill
Spiced Lamb with New Potatoes and Dill
SERVES 5-6
8 MINS PREP
COOKS IN 25 MINS
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Tailored to Taste
This curry is really delicious and makes the most of spring lamb and early new potatoes. The dill works really well with them both but if you prefer you can add a good handful of fresh coriander or even a couple of handfuls of baby spinach instead. Serve with a raita and Indian breads.
Ingredients
- 2 packets of The Spice Tailor Rustic Rogan Josh
- 550g diced leg of lamb
- 80-100g Dill leaves or to taste
- 350g new potatoes, choose potatoes that are roughly the same size
Method
- Remove the whole spices from the packet and decide if you want to use them whole or grind them to a powder. The whole spices add a lovely deep background flavour as they cook with the lamb but some prefer not to bite into them in the final recipe.
- Heat the oil in a medium-sized non-stick saucepan. Add you whole spices and chilli (if using) sauté for 30-40 seconds. Add the lamb and brown for a few minutes. Add the sauce pouches and a good splash of hot water and bring to boil. Simmer, covered for 45 minutes, stirring occasionally. Check on the level of water in the pan, topping up from a boiled kettle as necessary.
- Peel your new potatoes and prick all over with a knife. Add your new potatoes and enough water to cover the lamb and potatoes. Bring back to a boil and cook for another 30 minutes or until the potatoes are cooked through and the lamb is soft. Season to taste and stir in the dill and garam masala.
Tailored to Taste
This curry is really delicious and makes the most of spring lamb and early new potatoes. The dill works really well with them both but if you prefer you can add a good handful of fresh coriander or even a couple of handfuls of baby spinach instead. Serve with a raita and Indian breads.
Ingredients
- 2 packets of The Spice Tailor Rustic Rogan Josh
- 550g diced leg of lamb
- 80-100g Dill leaves or to taste
- 350g new potatoes, choose potatoes that are roughly the same size
Method
- Remove the whole spices from the packet and decide if you want to use them whole or grind them to a powder. The whole spices add a lovely deep background flavour as they cook with the lamb but some prefer not to bite into them in the final recipe.
- Heat the oil in a medium-sized non-stick saucepan. Add you whole spices and chilli (if using) sauté for 30-40 seconds. Add the lamb and brown for a few minutes. Add the sauce pouches and a good splash of hot water and bring to boil. Simmer, covered for 45 minutes, stirring occasionally. Check on the level of water in the pan, topping up from a boiled kettle as necessary.
- Peel your new potatoes and prick all over with a knife. Add your new potatoes and enough water to cover the lamb and potatoes. Bring back to a boil and cook for another 30 minutes or until the potatoes are cooked through and the lamb is soft. Season to taste and stir in the dill and garam masala.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Rustic Rogan Josh
This curry has layer upon layer of flavour from sweet caramelised onions and tangy tomatoes, ginger, garlic and spices. Perfect with red meats and mince, meaty vegetables, paneer or chicken.
