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- Heat the oil in a saucepan over a medium heat. Add the onion, garlic, and cumin and cook for 8-10 minutes.
- Add the lamb, potatoes, tomato purée, coriander, salt and pepper, garam masala, turmeric, stock and chilli flakes, and stir to coat.
- Cover with a lid and simmer for about 90 minutes, until the meat is tender. Divide into serving bowls, top with a dollop of natural yoghurt and some mint, and serve with garlic naan.
Note: sweet potatoes can be used as an alternative to regular potatoes if you wish.
Per serving: 445kcals, 19.9g fat (5.4g saturated), 27g carbs, 4.3g sugars, 38.5g protein, 4.6g fibre, 0.239g sodium
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