Lamb Curry & Potatoes

Main course

Since my childhood, this dish has been a weekend family favourite in my home.

Serving size

4

Difficulty

Medium

Ingredients

— 1 kg of lamb — 6 potatoes — 3 chillies — 4 tomatoes — 1 large onion — Curry leaves (handful) — 1-inch piece of ginger — 4 cloves of garlic — Vegetable oil — Biryani spice mix — 1 tbsp turmeric powder — 2 tbsp salt — Ground spices powder: 2 tbsp garam masala, 2 tbsp ground coriander

Cooking Time

60 min

Intensity

Mild

Allergens

–

Method

1. Cut the lamb into small pieces and dice the onions, chillies and tomatoes. Cut the potatoes into halves and wash all the ingredients.

2. Heat the oil in a pan on high flame, add the biryani spice mix and the sliced onions to it.

Cook until the onions turn brown, then add the curry leaves and green chillies.

3. Add the diced tomatoes to the mixture and cook until soft, then proceed to add the dried spice and fry. 4. Add the lamb pieces and cook for a further 10 minutes then add one glass of water and cook for 25 minutes on low flame, adding some salt to taste.

5. Add the potato halves to the mixture and bring to a boil for approximately 20 minutes, until the meat and potatoes are soft and the gravy thickens.

6. Once the mixture has cooked through and gravy has thickened, turn off the heat and add fresh chopped coriander. Enjoy with rice, bread or roti.