Riverford Wicked Leeks
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 oil for frying
  • 450g minced lamb
  • 3 cardamom pods
  • 2 onions, finely chopped
  • ½ tsp ground cinnamon
  • 2 tsp garam masala
  • 2 tsp chilli powder
  • 2 garlic cloves, finely chopped
  • 2-3cm piece fresh ginger, peeled & grated
  • 250g potatoes, peeled & diced
  • 1 tin chopped tomatoes
  • Salt & pepper


  1. Heat the oil in a large pan. Fry the lamb on a medium heat until browned all over, then lower the heat and cook it gently for 5 mins or so. Transfer to a plate.
  2. Add a splash more oil to the pan and gently fry the onion for 10 minutes.
  3. Add the cardamom pods and cinnamon. Fry for 1 minute. Add the lamb, garam masala, chilli, garlic, ginger. Fry for 2 minutes. Add the potatoes, tomatoes and cover. Simmer for 15-20 minutes, until the potatoes are tender and the lamb is cooked to your liking. Check the seasoning and serve with rice or naan.
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