1 lamb stock cube, dissolved in 100ml boiling water
Freshly milled salt and black pepper
To serve
1 small mango, peeled, stone removed and chopped into fine dice
1 tablespoon pomegranate seeds
A small handful of fresh coriander, and fresh mint, finely chopped
2 tablespoons natural yogurt
Recipe method
Preheat oven 200oC (Fan 180oC) Gas mark 6.
Arrange Mash Direct Curry Chips onto an oven tray and cook in a hot oven for 20 - 25 minutes until crisp.
Heat oil in a large frying pan and gently fry the onion until soft.
Add lamb and cook, stirring continuously to break up any lumps. Remove any excess fat if necessary.
Stir in madras curry paste, garlic, tomato puree, lamb stock and bring to a boil. Reduce the temperature and cook for 6-7 minutes, stirring occa-sionally.
Arrange curry chips onto warm plates, spoon lamb over the top, sprinkle with mango, pomegranate seeds, coriander, and mint.