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Lamb Bombay Aloo
Turn a traditional Indian potato side dish into a stunning main with British lamb. Flavoured with fragrant curry powder and sizzled away with garlic, onions, nigella seeds and sweet tomatoes. It wouldn't be Bombay Aloo without fluffy golden potatoes. A scattering of coriander and flaked almonds for freshness and crunch.
Prep in 10
High protein
5 plants
Serving size
Ingredients
- 1 handful of fresh coriander (use half)
- 2 large potatoes
- 80g baby spinach (use half)
- 150g diced lamb
- 10g flaked almonds (use half) (Nuts)
- 3 garlic clove
- 1 tbsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 onion (use half)
- 1 tsp nigella seeds (use half)
- 100g seasonal mixed tomatoes (use half)
Nutritional Information
Calories: 810
Protein: 44g
Carbs: 91g
Fat: 29g
Ingredients
- 300g diced lamb
- 80g baby spinach
- 10g flaked almonds (Nuts)
- 1 tsp nigella seeds
- 1 onion
- 3 garlic clove
- 1 handful of fresh coriander
- 2 large potatoes
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 100g seasonal mixed tomatoes
Nutritional Information
Calories: 615
Protein: 39g
Carbs: 50g
Fat: 28g
Lamb Bombay Aloo
Turn a traditional Indian potato side dish into a stunning main with British lamb. Flavoured with fragrant curry powder and sizzled away with garlic, onions, nigella seeds and sweet tomatoes. It wouldn't be Bombay Aloo without fluffy golden potatoes. A scattering of coriander and flaked almonds for freshness and crunch.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Leaving the skin on, cut the potatoes into 1-2cm cubes. Place on a lined baking tray lined, drizzle with 1 tsp oil and toss with a quarter of the curry powder and a good pinch of sea salt. Roast for 20-25 mins until golden, turning halfway through.
- Heat a large dry frying pan on medium heat, add the flaked almonds and toast for 2 mins until golden. Remove from the pan and set aside. Using the same pan, place on medium-high heat and add 1 tsp oil. Add the lamb and cook for 3-4 mins, until golden brown.
- Finely slice the onion and crush or finely chop the garlic. Add both to the lamb and cook for 4-5 mins, until softened.
- Quarter the tomatoes and add them to the lamb along with the nigella seeds and remaining curry powder. Cook for 1 min, then add 200ml water (100ml for 1 person). Simmer for a final 6-8 mins, until the sauce has thickened. Add the spinach in the final minute of cooking to wilt. Season with sea salt to taste.
- Roughly chop the coriander. Stir half of it through the lamb along with the roasted potatoes. Serve in bowls and sprinkle with the almonds and remaining coriander.
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