Love potato salad? This twist on the original is loaded with Indian spices and served with juicy lamb leg steaks.
When I say spiced, I mean fragrant rather than hot and spicy! This is still a fairly mild, family-friendly meal.
Adding peas, sautéed onions and curry spices to the potato salad gives a samosa vibe. Celery is also added for crunch, and raisins for a bit of sweetness.
The dressing consists mainly of yoghurt, rather than the huge helping of mayonnaise traditionally found in potato salads.
Lamb is a great accompaniment, although this meal would also work with beef rump steak or boneless chicken thighs.
Wilted spinach adds a few extra greens, and toasted almonds a delicious finishing touch.
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Love potato salad? This twist on the original is loaded with Indian spices - it’s flavoursome, but still mild. Serve with spiced lamb, wilted spinach and a sprinkle of toasted almonds.
PREPARE POTATO SALAD
Finely dice onion and crush garlic. Heat a large frying pan on medium. Toast almonds, then remove into a bowl. Add oil to pan and cook onion and garlic until soft (about 5 minutes). Stir in cumin seeds, curry powder and paprika. Cook, stirring, for 30-60 seconds, until fragrant. Remove pan from heat.
Peel kumara and potatoes and dice into 3cm / 1.2in pieces. Place in a large saucepan, cover with water, then drain. Fill with water again and bring to a boil. Boil for 10 minutes, then add peas and cook for a further 2 minutes, until potatoes/kumara are fork tender. Drain well.
Meanwhile, finely slice celery. Transfer onion mixture to a medium jug or bowl and add yoghurt and aioli. Season to taste with salt and pepper. Pour over drained potatoes, add celery and raisins and toss to combine. Season again if needed.
Rub lamb all over with 2 teaspoons oil. Season with salt and pepper and sprinkle with curry powder and paprika. Heat a large frying pan on medium-high (use the same one you used for the onions). Pan fry lamb for 3 minutes each side, or until cooked to your liking. Remove onto a wooden board, cover with foil and leave to rest for 5 minutes.
Return pan to heat and add remaining teaspoon oil. Add spinach and cook until just wilted. Season with a little salt and pepper.
Divide potato salad between serving plates or bowls. Add spinach. Slice lamb and arrange on top. Sprinkle with almonds.
WINE MATCH: A Gewürztraminer.
GLUTEN-FREE OPTION: Make sure aioli is gluten-free.
INGREDIENT SWAPS / NOTES: You could use all kumara or all potatoes in the potato salad. If you don’t like lamb, swap for beef rump steak or boneless, skinless chicken thighs (cooking time will need to be increased for the chicken).
STORING AND REHEATING: Make sure you refrigerate the potato salad promptly. Leftovers can be served cold or heated in the microwave. Lamb and spinach can be reheated in the microwave. Add almonds just before serving.