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.

Ingredients

  • 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

Method

  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.
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