Lamb and potato curry recipe image

Print Lamb and potato curry

A hearty, Indian-spiced weeknight curry. Serve with rice or naan bread, yoghurt and chopped fresh coriander if you have it. Stir in a generous handful of spinach at the end of cooking for some added green. Try sweet potatoes instead of normal potatoes – their sweetness goes well with lamb.


  • 1 tbsp sunflower oil
  • 3 cardamom pods
  • 2 onions, chopped
  • ½ tsp ground cinnamon
  • 450g minced lamb
  • 2 tsp garam masala
  • 2 tsp chilli powder
  • 2 garlic cloves, crushed or finely chopped
  • 2-3cm piece fresh ginger, peeled & grated
  • 250g potatoes, peeled & cubed
  • 400g tin chopped tomatoes
  • Salt & pepper


  1. Heat the oil in a large pan.
  2. Add the cardamom pods and fry for 1 minute. Add the onion and cinnamon.
  3. Fry gently for 5 minutes. Add the lamb, garam masala, chilli, garlic, ginger. Fry for 5 minutes or until the lamb has browned. Add the potatoes, tinned tomatoes and cover. Simmer for 10-15 minutes, until the potatoes are tender and the lamb is cooked to your liking. Check seasoning and serve with rice or naan.
want to cook with fresh ingredients? try one of our award winning veg boxes