Lamb & Potato Curry

Lamb & Potato Curry


Lamb Marinade

  • 3 lbs lamb cut into bite-size pieces
  • tbsp each minced or crushed fresh ginger and garlic
  • cups plain whole milk yogurt
  • Juice of ½ lemon
  • 2 tbsp vegetable or canola oil
  • 3 curry leaves
  • tbsp ground coriander
  • 2 tbsp cumin
  • 1 tsp garam masala
  • ½ tsp cinnamon
  • ½ tsp cloves
  • ½ tsp cardamom
  • 3 tsp sugar
  • 2 tsp salt


  • ¼ to 1/3 cup canola oil
  • onions made into a paste in a food processor or grater
  • ½ tbsp grated fresh ginger
  • ½ tbsp crushed fresh garlic
  • 1 tsp cumin
  • 1 tsp coriander
  • 8 oz can roasted tomatoes ground in a food processor until smooth
  • 4 medium Yukon Gold potatoes peeled and cut into bite-size pieces
  • ½ cup heavy cream
  • 2 tbsp butter
  • 1 tsp white pepper
  • ½ tsp ground fenugreek


  • Put lamb and marinade ingredients in a large bowl. Marinate for up to 24 hrs.
  • When ready to cook, roast the meat on a baking sheet in the oven for 15 min. at 350 degrees F. Keep the leftover marinade for use in the sauce.
  • Heat ¼ cup oil until hot and fry onion, ginger and garlic till lightly golden.
  • Add white pepper, cumin, coriander and fenugreek to the onion paste; stir for a few seconds.
  • Add the leftover marinade and stir for a minute.
  • Add in the tomato sauce and stir for 3 to 5 min on low heat.
  • Add the roasted lamb to the pot. Add a bit of water if necessary. Cover and cook the lamb on low heat for an hour to 1½ hours. Stir occasionally.
  • Add the potatoes. Stir in 1 cup of water and cover and cook until potatoes are tender and lamb is soft.
  • Just a few minutes before turning off the heat, add the cream and butter and wait until butter is melted and sauce is thickened. Add more salt if needed.