Spicy lamb and potato curry with brown rice and cucumber raita

Lamb and Potato Curry served with Brown Rice Recipe

65 Minutes
Serves: 2
A delicious curry with lamb, potatoes, ginger, garlic, roasted tomatoes and chilli sauce. The curry is spiced with turmeric, cardamom, cinnamon, cayenne pepper and garam masala. It is served with brown rice and cucumber raita

Recipe Ingreds

Curry

  • 1 pod cardamom
  • 0.5 tsp cayenne pepper
  • 1 stick cinnamon sticks
  • 2 tsp coriander
  • 2 whole fresh chilli
  • 8 sprig fresh coriander
  • 3 cm fresh ginger
  • 0.5 tsp garam masala
  • 3 cloves garlic
  • 450 grams boneless lamb
  • 300 grams potatoes
  • 0.5 tsp salt
  • 2 whole shallots
  • 4 whole tomatoes
  • 0.25 tsp turmeric
  • black pepper (to taste)
  • 600 ml water
  • 1 tbsp sunflower oil

Rice

  • 1 packet microwave brown rice

Raita

  • 0.5 whole cucumber
  • 4 sprig fresh coriander
  • 2 tsp fresh lemon juice
  • 250 ml yoghurt

Recipe with pictures Steps

Step 1

  • peel and grate the cucumber
  • squeeze the lemon(s) .
  • wash and finely chop the fresh coriander
  • place all 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 half the 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 a spot of the oil
  • add the lamb to the frying pan
  • cook in batches till golden brown
  • 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 for 10 mins

Step 5

  • while the potatoes are cooking
  • peel and crush the garlic using the garlic crusher or chop finely
  • peel and grate the ginger
  • wash and finely chop the chilli
  • peel and finely chop the shallot(s)

Step 6

  • heat the frying pan with a little oil
  • add the shallots
  • cook for 5 minutes
  • add the garlic and ginger
  • cook for a minute or two
  • Add the chilli

Step 7

  • return the lamb to the frying 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 removing the hard central core
  • add to the frying pan

Step 9

  • add a third of the water to the frying pan
  • cover with a lid cook for 10 mins

Step 10

  • remove the seeds from the cardamom
  • grind the cardamom seeds in a mortar and pestle
  • add the cinnamon and cardamom to the frying pan
  • stir to mix the ingredients
  • cover with a lid cook for 10 mins

Step 11

  • remove the lid cook uncovered until the sauce thickens and coats the meat
  • add the potatoes
  • add the last third of the water
  • stir to mix the ingredients
  • set the oven to 165C 365F or gas mark 3
  • cook for 10 mins
  • season with salt and pepper

Step 12

  • add the contents of the frying pan to a casserole dish
  • 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

Step 14

  • warm the precooked rice by following the instructions
  • place one serving of rice onto a plate

Step 15

  • wash and finely chop the fresh coriander
  • remove the curry from the oven
  • place the curry on top of the rice
  • sprinkle with coriander
  • serve with the raita

Step 16

  • if cooking extra for the freezer
  • store the extra curry in a freezable container allow to cool and then place in freezer

Recipe Utensils

  • 1 baking tray
  • 1 casserole dish
  • 2 chopping board
  • 1 fish slice
  • 1 frying pan with lid
  • 1 Garlic crusher
  • 2 grater
  • 2 large knife
  • 1 lemon squeezer
  • 1 medium pan
  • 1 mortar and pestle
  • 1 small bowl
More recipes you might like: Around the World, Freezer Friendly, Lamb Dinner Ideas, Cheap dinner Ideas

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About our lamb and potato curry recipe

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

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