Bombay Potatoes

This recipe is great because you can use any curry powder and any type of meat.

The Ingredients

• 2 tbsp olive oil
• 2 chopped onions
• 1 chopped garlic clove
• 2 tbsp curry powder (your choice)
• 1 tbsp plain flour
• 2 cloves
• 1 tbsp tomato puree
• ¼ tsp ground ginger
• ¼ tsp cinnamon
• 2 tbsp mango chutney
• 1 tbsp lemon juice
• 3 tsp sugar
• ½ pint stock (your choice)
• pinch salt (optional)

The Recipe

1. Heat oil in a large pan
2. Add onions and garlic. Fry until soft.
3. Remove from heat and add curry powder and flour. Mix well to form a thick paste.
4. Return to heat and add cloves, tomato puree, ginger, cinnamon, chutney, lemon juice and sugar. Mix well.
5. Gradually add the stock a little at a time initially to stop it going lumpy. You want to aim to try and keep the thick paste consistancy for as long as possible.
6. Slowly bring to the boil and simmer for 20-30 mins. The longer the better the flavour.
7. Add salt at the end if required. Taste it first!

You can add any meat to this curry sauce or enjoy it on it's own. It's great for dipping your chips in!

This sauce will freeze well with or without cooked meat. Defrost at room temp for a couple of hours or overnight in a cool place.