65 minutes
lamb and potato curry

Lamb and Potato Curry served with Brown Rice

This lamb and potato curry orginates from Pakistan and is a warm curry made with sweet spices. The curry contains lamb, potatoes, ginger, garlic, roasted tomatoes and chilli. The curry is spiced with turmeric, cardamom, cinnamon, cayenne pepper and garam masala. The curry is served with brown rice and a cucumber raita

How it's doneDirections

Step 1

Peel and grate the cucumber, squeeze the lemon(s) . Wash and finely chop the fresh coriander, place the raita ingredients in a bowl, stir to mix the ingredients. Refrigerate

Step 2

Set the oven to 190C 375F or gas mark 5. Slice the tomatoes in half. Place the tomato halves on the baking tray with a tbsp of olive oil mix the tomatoes in the oil. Place in the oven cook for 10 mins

Step 3

While the tomatoes are cooking, heat the frying pan ensure the pan is hot. Add the meat to the pan cook till golden brown, cook in batches add to casserole dish

Step 4

Peel and cut the potatoes into cubes, half fill a medium pan with water and boil add the potatoes cook till soft

Step 5

Peel and crush the garlic using the garlic crusher or chop finely. Wash and finely chop the chilli, peel and grate the ginger, peel and finely chop the shallot(s)

Step 6

Heat the olive oil in a pan, add the shallots cook for a minute or two add the garlic and ginger add the chilli to the frying pan cook for 5 minutes

Step 7

Grind the coriander seeds in a mortar and pestle. Add the meat to the pan, cook for a further 5 minutes Add the turmeric, cayenne and coriander cook for a minute or two. Add a third of the water. Stir continually

Step 8

Remove the tomatoes from the oven  remove the tomato skins chop tomatoes and remove any hard central parts of the tomatoes add to the frying pan

Step 9

Set the oven to 165C 365F or gas mark 3. Add a third of the water to the frying pan cover with a lid cook for 10 mins

Step 10

Grind the cardamom seeds in a mortar and pestle. Remove the seeds from the cardamom pod. Add the cinnamon and cardamom to the frying pan. Stir to mix the ingredients, cover with a lid cook for 10 mins add to the frying pan

Step 11

Cook uncovered until the sauce thickens and coats the meat. Add the potatoes, stir to mix the ingredients. Add the last third of the water to the frying pan cook for 10 mins

Step 12

Add the contents of the frying pan to a casserole dish add a lid, place in the oven cook for 30 mins or until the meat is tender

Step 13

10 minutes before the curry is ready, remove from the oven, add the garam masala return to the oven. Warm the precooked rice by following the instructions

Step 14

Remove the curry from the oven place one serving of rice onto a plate. Place the curry on top of the rice serve with the raita

What you needIngredients

Servings 2
Utensils
  • casserole dish
  • chopping board
  • large knife
  • fish slice
  • frying pan
  • mortar and pestle
  • lemon squeezer
  • grater
  • baking tray
curry
  • lamb (boneless)
  • 1/4 tsp turmeric
  • 2 tsp coriander seeds
  • 1/2 tsp cayenne pepper
  • 1 cardamom
  • 1 stick cinnamon
  • 2.5 tbsp sunflower oil
  • 2 shallots
  • 1/2 fresh chilli
  • 3 cm fresh ginger
  • 3 garlic cloves
  • 600 ml water
  • 4 tomatoes
  • 1/2 tsp salt
  • 300 grams potatoes
  • 1/2 tsp garam masala
  • 2 tbsp fresh coriander
  • 1/2 tsp salt
  • 1 packet brown rice
Raita
  • 250 ml yoghurt
  • 1/2 cucumber
  • 1/2 lemon (fresh juice)
  • 1/2 tbsp chopped coriander

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