Not only a Sodha family classic but a cheap and (mostly) store cupboard-based recipe and one-pot dish, which makes for the perfect dinner on a cold winter’s night.
Groundnut or any cooking oil
8 Lincolnshire sausages
2 medium onions, thinly sliced
3cm ginger, grated
1 green finger chilli, finely chopped
5 garlic cloves, crushed
400g baby new potatoes (around 10)
350ml tomato passata
1⅓ tsp ground cumin
1⅓ tsp ground coriander
½ tsp chilli powder
½ tsp turmeric
½ tsp salt (or to taste)
Coriander, chopped, to garnish (optional)
1 Heat a drizzle of oil in a wide-bottomed and lidded pan. When hot, add the sausages and fry until they’re nice and brown all over. Take them out of the pan and leave them to rest on one side.
2 Add 2 tbsp oil to the pan and add the onions. Fry for 10 minutes or until soft and brown before adding the ginger, garlic and green chilli. Fry for a minute then add the potatoes.
3 Stir the potatoes and onions, add 2 tbsp water and pop the lid on. Cook for 5 minutes then add the passata. Keep the lid off and cook for a further 5 minutes, then add the spices and salt and cook for a further 5 minutes
4 Put the sausages back in and add a little water if the sauce is looking a bit dry, then cook for a final five minutes. Check that the potatoes are cooked through.
5 Serve with finely chopped coriander, rice or chapatis.