Let me start by saying that I love receiving your comments, emails. and recipe requests – like this Potato & Lamb Curry. 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, even though 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, Potato & Lamb 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 to 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!
POTATO & LAMB CURRY
Ingredients
- 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
Instructions
- 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.
If you like this recipe, you will surely like my Spiced Lamb with Green Peppers.
Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
16 Comments
-h (@ taste-buds)
May 8, 2012Every 3 weeks we do a recipe from another blog. This is going to be my selection. Love the looks of this one, and I know I’ll love the flavour.
-h
Life at Home
October 12, 2011The curry is really tempting and I cant stop salivating! Will be definitely trying it out for the weekend.. Thanks! 🙂
Pamela
September 19, 2011this looks awesome and I can’t wait to try this recipe!!!!
Candace
September 12, 2011Wow a mouth watering dish! Cant wait to serve this great recipe to my family. Thanks for sharing 🙂
Nilanjan
September 9, 2011Typical Bengali Sunday lunch..with rice…We just love it…
soujanya
September 2, 2011Vow!!!! curry looks awesome…..My aunt used to do this curry….But individually i never tried it….
U made me remember again…i cant stop to prepare this…
food, food, food, and more food
August 26, 2011Wow, I never heard of Lamb and Potato Curry. I bet it tastes delicious. The only curry I had and made was chicken and pork with vegetables. I’m not a fan of lamb, maybe I’ll give it a try one day. Great job!
Alisa
August 18, 2011I will try making this with a pressure cooker. It looks really good.
Sarah
August 17, 2011This is so beautiful – and I can’t wait to try it!!
Kankana
August 13, 2011meat and potato goes hand in hand and when it comes to lamb I am crazy over them. Love how gorgeous the color looks .. very rich
Sumee
August 9, 2011I have a Futura, which cooks everything faster than the normal prestige or hawkins. Thanks for your inputs, I will have to wait till Chaturthi to try though, we don’t eat meat during Shravan month. :o). WIll post back my comments once I try them.
Sumee
August 9, 2011Looks yummm! Though I am not a big fan of lamb, looking at your picture and simple recipe makes me want to try it. Can this be done in pressure cooker? I always find it hard to cook for 40 minutes and not burn it. :o). If it can be pressure cooked, how long do you think? 10 mins?
You just got me hooked on to your blog with mouth watering pics! Cheers!!
– Sumee
Thanks Sumee! Yes, you can definitely cook this in a pressure cooker – that’s what I do when I’m in a hurry. It really depends on the size and kind of pressure cooker you have. I would suggest cooking it for 20 minutes, turning off the heat and let it simmer until the pressure releases on its own. Do let me know how it turned out for you. Would love to hear your feedback!
sangita
August 5, 2011wow!Looks so tasty!!
Wit,wok & wisdom
August 5, 2011This looks every inch an awesome mouth-watering delicacy!:) You’ve just got the right color and I could just dig into the spicy meat right now with a big spoonful of the golden gravy! Lovely dish, lovely colors and lovely clicks!
Cheers!
Sharmilee
August 5, 2011Mutton with potato is a very appealing combination, I just luv it, drooling here……….:)
Asiya
August 4, 2011This looks fantastic! I’m not a fan of lamb so I think I will give it a try with veal. Thx for sharing!