Bazaar Kerrie Loaded Curry Potatoes

Ingredients

• 800 g baby potatoes
• 2 tbsp olive oil
• 1–2 tsp BlixSam Bazaar Kerrie
• Freshly ground black pepper

• 500 g beef mince
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2–3 tsp BlixSam Bazaar Kerrie
• 1 tbsp tomato paste
• 1 tbsp fruit chutney
• 150 ml fresh cream
• 100 ml beef stock
• 150 g mature cheddar cheese, grated
• 2 spring onions, finely sliced

• ½ cup plain Greek yoghurt
• ½ tsp BlixSam Bazaar Kerrie
• 1 tsp lemon juice
• 1 tsp fruit chutney

Method

1. Preheat the oven to 220°C.
2. Boil the baby potatoes in salted water for 15–20 minutes, or until just tender. Drain well.
3. Place the potatoes on a baking tray and gently squash each one with the bottom of a glass or potato masher.
4. Drizzle with olive oil and sprinkle with Bazaar Kerrie and black pepper. Roast for 20–25 minutes until deeply golden and crispy around the edges.
5. Meanwhile, heat a large frying pan and brown the beef mince.
6. Add the onion and cook until softened. Stir in the garlic and cook for another minute.
7. Add 2–3 tsp BlixSam Bazaar Kerrie and allow the spice to bloom in the pan juices for about 30 seconds.
8. Stir in the tomato paste and fruit chutney, followed by the beef stock. Simmer for 5 minutes.
9. Add the fresh cream and simmer gently until the mince becomes thick, rich and creamy.
10. Mix the yoghurt, Bazaar Kerrie, lemon juice and chutney together to make the drizzle.
11. Arrange the crispy smashed potatoes on a serving platter. Spoon the creamy curry mince generously over them.
12. Scatter over the grated cheddar and return to the oven for 3–5 minutes, until the cheese is melted and bubbling.
13. Finish with spring onions and generous drizzles of the Bazaar Kerrie Yoghurt Sauce.

Serving Suggestion