Caribbean curry goat-style lamb
About £2.57 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Diced lamb700g
- Curry powder20g
- Onions2
- Garlic3 cloves
- Thyme5g
- Fresh chillies1
- Potatoes400g
- Rice300g
- Kidney beans400g
- Coconut milk400ml
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Rub the lamb (700g) with curry powder (20g), garlic (3 cloves), thyme (5g) and salt. Leave as long as you can.
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Brown it in a heavy pan (10 min), add the onion (2) and a whole chilli (1).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Add 600ml water, lid on, simmer gently (60 min). Add the potato (400g) chunks (30 min).
Kitchen note Start potatoes in cold salted water, not boiling, so they cook evenly all the way through.
- Meanwhile cook rice (300g) with the coconut milk (400ml), kidney beans (400g) and a sprig of thyme.
- Fish out the chilli and serve.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.