Indian Lamb with Bombay Potatoes and Mint Sauce

1 Halve potatoes, place in a saucepan and cover with water. Bring to the boil and simmer for 12 minutes, or until tender.


2. Slice red onion and capsicum. Peel and grate ginger, dice tomato.



3. Heat a large frypan over medium heat with 1 tbsp oil. Sauté vegetables with 2 tsp mustard seeds and 2 tsp curry powder for 5 minutes. Toss with potatoes and spinach, stir until combined. 


4. Roughly chop mint. Blend with yoghurt using a stick mixer until smooth. 


5. Rub lamb with 1 tbsp oil, salt and pepper. Reheat frypan over medium-high heat. Cook lamb for 3-4 minutes on each side or to your liking.

6. Serve lamb with potatoes and mint sauce.

Tip!
For a little more flavour, rub the lamb steaks with either sambal oelek or ground cumin.
No Lamb option - replace with beef rump steak

baby potatoes 800g

red onion 1/2
red capsicum 1
ginger 30g
tomato 1
baby spinach 1/2 bag
curry powder 2 tsp
mustard seeds
 2 tsp

mint 2/3 bunch
natural yoghurt 3/4 cup

lamb steaks 600g

From your pantry: Oil, salt & pepper