Loaded Curry Chips

What you need

Ingredients:

  • 2 packs of Mash Direct Curry Chips
  • 1/2 teaspoon olive oil
  • 1 red onion, cut in half and thinly sliced
  • 400g minced lean lamb
  • 40g madras curry paste
  • 2 cloves of garlic, crushed
  • 40g tomato puree
  • 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.

Drizzle with yogurt before serving.
Potatoes Potatoes

Make it a meal.

Cook

25 - 30 minutes

Skill

Easy

Serves

3

Cook

30-40 minutes

Skill

Medium

Serves

3

Cook

30 minutes

Skill

Easy

Serves

4

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