Lamb and Potato Curry

Lamb and Potato Curry

Servings: 8 to 10           Cook Time: 45-50 minutes


  • 1kg lamb meat washed and drained
  • 2 large onions – peeled and chopped
  • 1 tbs minced ginger
  • 1 tbs minced garlic
  • Salt to taste
  • 4 bay leaf
  • 4 cardamoms
  • 4 cinnamon sticks
  • 1 tsp of cumin seeds
  • 2 tbs of my mix spice
  • 4 to 5 medium size potatoes
  • 2 glasses of water
  • 5 green chillies
  • Coriander to garnish

Cooking instructions:

In a hot saucepan add in your oil, onions, meat, ginger, garlic, and whole spices. Add 1 teaspoon of salt, and cover and cook for 20 minutes. Stir occasionally, until most of the fluid has evaporated, and the onions are soft. Now it’s time to add in the mix spice. Add 2 tablespoon of my mixed spice (you can add more depending on how much meat and vegetables you have).

Remember to stir the curry, stirring prevents it from burning and helps breakdown the onions, ginger, and garlic. Mix the spices well and allow cooking over a low flame for 10 minutes. If your curry dries up, you can add a little splash of water.

Meanwhile, peel and half your potatoes. Rinse and add to the curry. Cover and leave it to simmer on low heat. When the potatoes are half cooked, add 3 cups of water. After adding the water, you should find that the oil from the curry rises to the top.

Cover, turn the heat up to full and allow boiling vigorously for 10 minutes. Add your whole chillies at this point. Check salt and adjust it to your taste. Add coriander to garnish. Serve with white rice or naan bread.

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One Response

  1. Delicious recipe looks very tasty and clear instructions to follow.
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