Step 1

Combine the lamb mince, red curry paste and a tablespoon of the yogurt. Let this mix rest in the fridge for at least 15 minutes.

Step 2

Peel and cut the potatoes into bite-size pieces. Cook them in salted boiling water for 10 minutes or until almost tender and drain.

Step 3

Grind in a pestle the grated ginger, green chili, curcuma, cumin and paprika powder into a fine paste.

Step 4

Roast the cumin seeds in a dry and hot wok until they start to pop. Add the bay leaves and ginger paste.

Step 5

Stir fry for 1 minute over medium heat. Stir in the rest of the yogurt and the boiled potatoes.

Step 6

Gradually add the milk. Cook for 10 minutes until the potatoes are tender.

Step 7

Season with a pinch of salt.

Step 8

Stir fry the minced lamb over high heat in a separate non-stick pan for 5 minutes until cooked. Spoon the potato curry into deep plates. Top with the spicy lamb crumble.

Step 9

Finish with the freshly chopped cilantro.