Lamb and potato curry

Lamb and potato curry

Encyclopedia of Food and Cookery

The added bonus of this Indian curry dish is that it makes a little lamb go a long way!


Quantity Ingredient
2 onions
4 slices fresh ginger
3 garlic cloves
1 red chilli, seeded
3 tablespoons ghee or butter
500g potatoes, peeled and cut into chunks
1 onion, finely sliced
500g boneless lamb, trimmed of excess fat and cubed
1 1/2 teaspoons salt
1 bay leaf
125g plain yoghurt, blended with 125 ml water
250ml water, hot
2 tablespoons tomato paste
1 teaspoon Garam masala
fresh coriander leaves, to garnish


  1. Chop the 2 onions, ginger, garlic and chilli finely together (this may be done in a food processor).
  2. Heat ghee or butter in a large, heavy frying pan and sauté potatoes until golden on all sides. Remove with a slotted spoon. Add sliced onion to pan and fry until golden. Stir in meat, salt, bay leaf and chilli mixture and stir until golden, adding a little yoghurt mixture from time to time.
  3. When meat is browned add any remaining yoghurt mixture and hot water and cook gently for 30 minutes or until meat is almost tender. Add potatoes to pan and cook for another 10 minutes, stirring frequently, until potatoes are almost tender. Stir in tomato paste and continue cooking until potatoes are tender.
  4. Turn into a heated serving bowl, sprinkle with garam masala and garnish with coriander leaves. Serve with plain boiled rice, chutney and fresh salad or a selection of sambals.


  • It is best to make your own garam masala although it is available from most health food shops and Asian food stores, and many supermarkets.
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