Lamb & Potato Leek-A-Massala recipe

Lamb & Potato Leek-A-Massala

Lamb & Potato Leek-A-Massala recipe



  1. Mix a teaspoon each of the turmeric, corriander and cayenne pepper with a little olive oil
  2. Coat the diced lamb and marinade for up to 12 hours, covered in the fridge.  Remove 20 minutes before you are ready to start cooking
  3. Finely slice the garlic, two of the leeks and fresh ginger or quickly whizz in the food processor for 2-3 seconds, keeping the ingredients coarse
  4. Add a teaspoon of butter to a large frying pan and brown the mixture for 3-4 minutes; then remove and add to the slow cooker
  5. Sprinkle the diced lamb with a little flour to coat
  6. Add a teaspoon of butter to a frying pan and lightly brown the lamb for 2-3 minutes; then remove from heat and add to the slow cooker
  7. Add one more teaspoon of butter and the remaining corriander, turmeric and the garam masala to the pan (taking care not to burn the spices).  Stir for 1-2 minutes
  8. Add the water, tinned tomatoes and tomato puree to the pan for 2-3 minutes, over a medium heat, to de-glaze the pan; then add to contents the slow cooker
  9. Add a teaspoon of salt and pepper
  10. Mix well and lay the two chillies on top
  11. Set the slow cooker to low and cook for 6 hours
  12. Dice the potatoes into 1 inch cubes and add to the slow cooker, coating the potatoes well
  13. Cook for a further 2-3 hours, until the potatoes are soft
  14. Peel or thinly slice the white parts of remaining leek into a frying pan and cook for 3-4 minutes
  15. Just before serving, stir in the cream
  16. Serve with cooked rice (or naan bread), using the fried leek as garnish

Serves 4

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