Jono & Jules do food & wine

This is not unlike our typical Irish mince and potatoes but it’s lightly spiced and has no carrots. Good with Indian chutney and pickles on the side.

Wine Suggestion: we thought this went delightfully with a find from a recent holiday in Spain, the Kimera Garnatxa from Navarra which was super balanced and minerally wrapped in gentle layers of warm spices.

Indian minced lamb with potatoes – serves 4 to 6

• 3 tbsp olive oil or rapeseed oil
• 2 cinnamon sticks
• 1 onion, finely chopped
• 1 tsp finely grated ginger
• 3 cloves of garlic, finely chopped
• 900g lamb mince
• 3 tbsp natural yoghurt
• 3 tbsp tomato passata
• 1 tsp ground cumin
• 2 tsp ground coriander
• ¼ tsp cayenne pepper
• ¼ tsp ground turmeric
• 2 tsp salt
• 300g potatoes, peeled and cut into 2 cm cubes

Put the oil into a large frying pan and put over a medium-high heat. When hot, add the cinnamon sticks and let them sizzle for a few seconds.

Add the onion, stir and fry until it starts to brown at the edges, then add the ginger and garlic and stir for 1 minute.

Add the lamb, stirring and breaking it up with a wooden spoon. Keep going until the meat has no pink bits.

Add the yoghurt, tomato, passata, cumin, coriander, cayenne pepper and turmeric. Stir for 1 minute, then add the salt, potatoes and 475ml of water. Stir and bring to the boil, then cover and lower the heat. Cook gently for 30 minutes.

(Original recipe from Curry Easy by Madhur Jaffrey, Ebury Press, 2010.)