Meat and two veg

I planned a delicious meal for our dinner last night. A deeply-flavoured mutton and potato curry (from Atul Kochhar's book Indian Essence, but made extra delicious by using Turner & George's Herdwick mutton), and shredded cabbage, sautéed with chilli, ginger, mustard seeds and curry leaves.

When I got it on the plate I realised I'd basically made meat and two veg, but in its best possible form. It all tasted very simple, homely and comforting. Even Paul, with his inexplicable disdain for potatoes, thought they were delicious, infused with the gravy.