Potatato and Pea Curry

Necessity was the mother, father and midwife of invention in the case of this dish. I'd chopped an onion and 3 cloves of garlic in preparation for the shepherds pie I planned to make. Pulling the lamb mince from the fridge however, I found that It had passed it's use by date by about a week. Damn. I then decided to use what I had available to make a meal on-the-fly. The following recipe is the fruit of my labors and as it tasted pretty good I thought I might as well blog it.

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Ingredients

• 2 tbsp Groundnut Oil
• 3 Garlic Cloves, peeled and chopped
• 1 inch of fresh ginger, peeled and finely chopped
• 1 Onion, finely chopped
• 1 hot Red Chili, seeded and finely chopped
  
• 3 Sticks of Celery
• 4 large potatoes, peeled and sliced into 2mm slices
• Salt and Freshly ground black pepper
  
• 1 tbsp Curry Powder
• 1 tbsp Garam Masala
• 1 1/2 pints of Beef Stock
• 1 can of Peas (or equivalent of the frozen variety)

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Preparation

• Heat the oil in a wok or large frying pan
• Add the garlic and ginger and stir fry for a few seconds to infuse the oil
• Add the Onion, Celery and Chili and fry on a medium-high heat until golden brown
• Add the Potatoes and fry until browned
• Shake in the curry powder and stir for 1 minute
• Season with salt and pepper
  
• Add the stock, stir and cook over a low heat for around 40 minutes until the potatoes are cooked
• Crush about half the potatoes with a spatula
  
• Add the peas and cook until warmed through
• Add the Garam Masala
• Serve

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I served this up with some Tracklements Fig Relish and Indian Mango Chutney and it was excellent.

Shame about the lack of shepherds though. A little Bo Peep moment.

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