Ingredients

Method

• 8 Woolworths Everyday medium potatoes 
• 2 T canola oil 
• 2–3 sprigs fresh curry leaves  
• 1 cup plain yoghurt, for serving
• Woolworths pink pickled red onion petals, for serving 
• Woolworths crispy onion sprinkle, for serving
• fresh coriander, to garnish   
For the curried mince: 
• 2 Woolworths ultimate free-range lamb burger patties  
• 1 onion, halved and thickly sliced
• sea salt and freshly ground black pepper, to taste 
• 1 t each Woolworths fresh crushed garlic, ginger, chilli and turmeric   
• 1 T Woolworths mild curry spice 
• 1/2 cup Mrs Ball’s original chutney 
• 3/4 cup Water

Method

Ingredients

1. To cook the potatoes in a fraction of the time, run large sheets of crumpled baking paper under a tap. Wrap the potatoes in the damp kitchen paper and microwave for 15 minutes or until cooked through.

2. To make the curried mince, place the patties in a cold pan and break up into small chunks. Place the pan over a medium heat and cook until the fat is rendered and the patties are browned. Turn and cook for a further 2 minutes, then add the onion and season lightly.

3. When the onion is soft, add the garlic, ginger, chilli and turmeric and cook for 1 minute, then add the curry spice. Cook until fragrant, then add the chutney and water. Simmer 5 minutes, or until the desired consistency is reached. Check the seasoning.

4. Heat the canola oil in a pan over a medium heat, then add the curry leaves and fry for a few seconds. Remove from the pan and drain on kitchen paper to crisp.

5. Split open the potatoes and add the curry filling. Top with the yoghurt, pickled onion petals, coriander and crispy curry leaves.

Find more potato recipes here

Stylist: Marcelle de Beer
Food assistant: Bianca Jones
Videographer: Barry de Villiers
Photographer: Shavan Rahim