Spiceitupp
SPICY LAMB AND POTATO CURRY
Description
This dish of spicy lamb with new potatoes needs only 5 ingredients so to speak off! Its one of those easy dishes that hardly requires any prep time and yet what you have is an authentic Indian lamb curry.
Lamb Curry with New Potatoes
There is a reason as to why I added potatoes to this Indian Lamb curry recipe.
One, in Bengal red meat which is goat’s meat is cooked with potatoes in most homes and secondly, I did not have enough lamb to make it into a meal that would at least make dinner for two nights!
You see, I always cook in bulk so that I do not have to cook everyday and especially meat. Meat, be it lamb, chicken, pork or beef when cooked with spices always tastes better the following day. It so happens that the flavours of the spices get well absorbed by the meat so leftover meat always tastes better the next day. This is the reason I cook at least two days worth of dinner.
Indian Version of Spicy Slow – cooked Lamb Curry Stew
In Bengal most households cook this meat dish either using chicken or goat in a thin flowing gravy almost like a stew with added potatoes, either cut in half or quartered to the curry.
The meat (especially when using goat meat) is then slow cooked on very low flame or in a pressure cooker until the meat is tender and of melt in the mouth consistency.
Sunday afternoon lunch of spicy meat curry with potatoes and hot steaming rice with the entire family is a tradition most Bengalis will relate to.
Pre Blended Lamb Curry Spice Mix
I have been recently trying out new spices and have concluded that organic spices have far better quality and aroma than the commercial bulk packed once that you get in the supermarkets or Indian stores.
I pick up all kinds of spices and spice mixes from local fairs and other local brands to try out and the organic once indeed has a different kind of taste and texture to it.
For this lamb recipe, I have used Chimans pre-mixed lamb curry spice mix. You can use a normal curry powder blend or any madras curry blend.
What I like about this blend is the freshness of the spices which are very well balanced and rounded without any unwanted preservatives.
You can use any kind of lamb curry spice mix you have in your kitchen but next time you see a local brand selling spices or spice mixes then do give it a try. You will be amazed at how easy and tasty your dishes can be provided the mixes are authentic and of good quality.
Look how minimal your prep work becomes when you use a Good brand of spice blend.
Spicy Indian Lamb Curry Recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 4- 6
Ingredients
-
- Lamb – 500 gms
-
- Potatoes, cubed if large – 3
-
- Yogurt – 200 gms
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- Ginger garlic paste – 1 tsp
-
- Onions,finely chopped – 1 large
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- Sugar – 1 tsp
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- Water – 1/2 cup
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- Salt to taste
- Sunflower oil – 6 tbsp
Instructions
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- Heat oil in a pan and cook the chopped onions for about 4 mins until it turns a nice golden brown in colour. Next add the ginger-garlic paste and fry for further 2 minutes.
- Heat oil in a pan and cook the chopped onions for about 4 mins until it turns a nice golden brown in colour. Next add the ginger-garlic paste and fry for further 2 minutes.
-
- Now add the lamb pieces to the fried onion and seal the juices on a high flame. The lamb will change into light brown in colour during this process which should take about 3 minutes.
- Now add the lamb pieces to the fried onion and seal the juices on a high flame. The lamb will change into light brown in colour during this process which should take about 3 minutes.
-
- Turn the heat to medium and continue cooking the lamb along with the lamb curry spice mix adding a little water from time to time for another 5 minutes.
- Turn the heat to medium and continue cooking the lamb along with the lamb curry spice mix adding a little water from time to time for another 5 minutes.
-
- Now add the potatoes to the lamb and coat well with the masala and continue to fry for another 4 minutes. The mixture should turn into a bright brown colour. You can add the sugar and salt to the lamb at this stage.
- Now add the potatoes to the lamb and coat well with the masala and continue to fry for another 4 minutes. The mixture should turn into a bright brown colour. You can add the sugar and salt to the lamb at this stage.
-
- Finally add the last ingredient which is yogurt to the lamb and let it simmer on a low flame.
- Finally add the last ingredient which is yogurt to the lamb and let it simmer on a low flame.
-
- Cover and cook the lamb on very low heat until the lamb becomes soft and tender adding a little water and stirring from time to time so that the gravy does not become too dry and stick to the bottom. This is a semi dry dish so there will be not much gravy left in the end. You will see the oil from the lamb and yogurt float to the top when cooked something like the picture below.
- Cover and cook the lamb on very low heat until the lamb becomes soft and tender adding a little water and stirring from time to time so that the gravy does not become too dry and stick to the bottom. This is a semi dry dish so there will be not much gravy left in the end. You will see the oil from the lamb and yogurt float to the top when cooked something like the picture below.
- Remove from heat and serve hot with pulao, boiled rice or Indian bread.
Do you have a Lamb Curry recipe to share?
Is there a lamb recipe that you make that is your family favourite? Would love to hear your versions too. Please leave a comment about this recipe and share it with others if you like it.
Ingredients
| Lamb – 500 gms |
| Potatoes, cubed if large – 3 |
| Yogurt – 200 gms |
| Ginger garlic paste – 1 tsp |
| Onions,finely chopped – 1 large |
| Madras curry spice blend – 2 tbsp |
| Sugar – 1 tsp |
| Water – 1/2 cup |
| Salt to taste |
| Sunflower oil – 6 tbsp |
Directions
- 1
- Heat oil in a pan and cook the chopped onions for about 4 mins until it turns a nice golden brown in colour. Next add the ginger-garlic paste and fry for further 2 minutes.
- 2
- Now add the lamb pieces to the fried onion and seal the juices on a high flame. The lamb will change into light brown in colour during this process which should take about 3 minutes.
- 3
- Turn the heat to medium and continue cooking the lamb along with the lamb curry spice mix adding a little water from time to time for another 5 minutes.
- 4
- Now add the potatoes to the lamb and coat well with the masala and continue to fry for another 4 minutes. The mixture should turn into a bright brown colour. You can add the sugar and salt to the lamb at this stage.
- 5
- Finally add the last ingredient which is yogurt to the lamb and let it simmer on a low flame.
- 6
- Cover and cook the lamb on very low heat until the lamb becomes soft and tender adding a little water and stirring from time to time so that the gravy does not become too dry and stick to the bottom. This is a semi dry dish so there will be not much gravy left in the end. You will see the oil from the lamb and yogurt float to the top when cooked something like the picture below.
- 7
- Remove from heat and serve hot with pulao, boiled rice or Indian bread.
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ABOUT ME
Hi! I am Sunrita, welcome to my tiny world of spice. Here you will find pots of sizzling recipes, spoonful of tangy tips with a pinch of spicy humour. Cooking for me is something that should be simple, smart and stress-free. I share with you my experience of rustling up easy yet exotic family-friendly meals in minutes simply by adding a touch of spice. So embark on the journey of Spicing It Upp!!
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