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Let me start by saying that I love receiving your comments and emails. And although I try to respond to them as frequently as I can, many do manage to slip through the cracks – and for that, I apologize. However, although I may not reply to some of your comments, requests or suggestions, you can be assured that I do take each and every one of them into consideration. Well, almost all of them.

Of all the legitimate requests I get for recipes, Lamb & Potato Curry has to be one that most frequently occurs. But not just any lamb curry, many of you want to know how to make this rich and creamy restaurant classic a tad bit healthier, simpler and quick enough for a regular weeknight meal. Well, my friends, I hear ya! This may come as a surprise, but I’m not a fan of restaurant lamb curries myself. I find most restaurant versions too bland and not to mention, oily for my taste. So when a craving of something rich and sinful hits me, I head to my kitchen instead of the Punjabi take-out next door. I created this recipe on one such day when I was desperate to find something that feed my need. I wouldn’t call this a classic Lamb and Potato Curry recipe, but it does come fairly close to feeling rich and creamy, without the added dose of extra fat. On days when I’m feeling extra healthy, I also throw in a bunch of chopped spinach for some added green. Blasphemy yes, delicious – you bet!

Prep time: 15 min | Cooking time: approx. 1hr | Serves: 4

Special equipment recommended:

Pressure Cooker


3 tbsp light cooking oil
4-5 whole cloves
4-5 whole cardamoms
1 cinnamon stick
1 tsp cumin seeds
1 large onion, finely chopped
2 medium tomatoes, finely chopped
1 tbsp ginger-garlic paste
1/2 tsp chilli powder
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala powder
1 lb lamb pieces, bone-in
water, as needed
salt, to taste
2 medium potatoes, peeled and quartered


Sauté whole spices with cumin seeds and onions in hot oil till lightly browned. Add in tomatoes, ginger-garlic paste, and spices, and cook for a couple of minutes till tomatoes soften and pulp.

Add in lamb, water and salt, and cook covered for about 40 minutes. Add in potatoes, and cook covered for another 20 minutes till lamb is tender and potatoes are cooked through.

16 Responses to “Begging for Mercy: Lamb & Potato Curry”

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