Loaded curry chips

Ingredients

• 2 packs of Mash Direct Curry Chips
• 1/2 teaspoon olive oil
• 1 red onion, cut in half and thinly sliced
• 400g minced lean lamb
• 40g madras curry paste
• 2 cloves of garlic, crushed
• 40g tomato puree
• 1 lamb stock cube, dissolved in 100ml boiling water
• Freshly milled salt and black pepper

To serve: 

• 1 small mango, peeled, stone removed and chopped into fine dice
• 1 tablespoon pomegranate seeds
• A small handful of fresh coriander, and fresh mint, finely chopped
• 2 tablespoons natural yoghurt

Directions

1. Preheat oven 200C, Fan 180C, Gas mark 6.

2. Arrange Mash Direct Curry Chips onto an oven tray and cook in a hot oven for 20 - 25 minutes until crisp. 
3. Heat oil in a large frying pan and gently fry the onion until soft.
4. Add lamb and cook, stirring continuously to break up any lumps. Remove any excess fat if necessary.
5. Stir in madras curry paste, garlic, tomato puree, lamb stock and bring to a boil. Reduce the temperature and cook for 6-7 minutes, stirring occasionally.
6. Arrange curry chips onto warm plates, spoon lamb over the top, sprinkle with mango, pomegranate seeds, coriander, and mint.
7. Drizzle with yoghurt before serving. 

Recipe courtesy of Mash Direct

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