| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 200 g lamb mince
- 10 baby potatoes
- 1 shallot
- 1 small pack green beans
- 10 plum tomatoes
- 1/2 green chilli deseeded and finely chopped
- 1 tsp easy ginger
- Indian curry powder
- 1 tbsp mango chutney
- 1 tsp nigella seeds
- 100 ml water
- 1 tbsp turmeric
Ingredients
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Instructions
- Fill the kettle and boil the water. Pour the boiling water into a saucepan and turn the heat to high. chop the potato into 2cm chunk (don't peel) add to the saucepan with half the turmeric and boil for 12 mins.
- In a large frying pan add the lamb (no oil) and fry for 4 mins until browned. Whilst the lamb is cooking peel, halves and thinly slice the shallot, trim the green beans and chop in half, halve the chilli lengthways, deseed and finely chop, halve the baby tomatoes.
- Stir in the shallot and green beans into the lamb and cook for 3 mins. Stir in the ginger, curry powder, turmeric, chilli and tomatoes. add 100ml of water. Bring to the boil and reduce the heat and simmer till the beans are tender. Stir through the mango chutney and season with salt and pepper. Stir in the nigella seeds through the potatoes.
- Combine the lamb mixture with the potatoes and stir together. Enjoy!