This is another great recipe for time-saving batch cooking. Just double the quantities and portion it up to put in the freezer – lovely to have some meals all ready for those nights when you’re really under pressure. I’ve suggested fresh mince here but you could also use finely chopped roast lamb.
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- 500 g lean lamb mince
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 1 courgette, roughly grated
- 30 g fresh root ginger, finely chopped
- small bunch of coriander, stems and leaves separated, both finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp mild curry powder
- 1 sweet potato, peeled and diced
- 300 g peas (or a mixture of peas and broad beans)
- Heat a tablespoon of olive oil in a large saucepan. Add the lamb and cook it over a high heat until well browned, stirring regularly. If you find the lamb has given out a lot of fat, strain some off with a spoon, then add the onion and red pepper.
- Turn the heat down and gently cook the onion and pepper for several minutes until they start to soften, then stir in the courgette, ginger, coriander stems, garlic, curry powder and sweet potato. Stir for another 3–4 minutes over a medium heat then pour in 300 ml of water. Season with salt and pepper.
- Bring to the boil, then turn the heat down and cover the pan. Cook for 20 minutes, then add the peas. Simmer for another 20 minutes until the peas are very soft and tender.
- Sprinkle with the coriander leaves and serve with some brown rice or wholemeal pitta or naan bread if you like.