This delicious home-style Lamb & Potato curry is a British takeaway favourite, but so much tastier and very easy to make at home.
- 3 tbsp light oil
- 1 small white onion
- 2 large garlic cloves
- 1 thumb sized piece ginger
- 1/2 green chilli, de-seeded
- 250g (9 oz) diced lamb shoulder (see note)
- 1/2 tbsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp ground tumeric
- 1/4 tsp cayenne pepper
- 1 tsp sea salt
- 175g (6 oz) fresh tomatoes
- approx. 275g (10 oz) potatoes
- 400ml (1 1/2 cups) water
- freshly chopped coriander, to serve
- rice, to serve
- Peel and finely chop the onion, garlic and ginger, along with the green chilli. Heat the oil over a high heat in a shallow bottomed, lidded casserole dish. Add the vegetables, and cook for 5 minutes or so until soft and just starting to turn golden. Meanwhile, chop the tomatoes as small as you can, peel the potatoes and cut them into large chunks.
- Add the lamb and cook for another 5 minutes until coloured and just starting to brown in patches.
- Stir in the spices and the salt, and cook for a further minute before following with the tomatoes. Cook for 10 minutes more until the sauce is thick and reduced, the tomatoes have broken down, and the oil in the curry has started to separate out from the sauce.
- Stir in the water and the potato chunks. Reduce the heat to medium low and put on the lid, tilted a little to let some steam out. Simmer the curry, stirring only occasionally for 40 minutes.
- Remove the lid and cook for 30 minutes more. The sauce should be thickened, the potatoes cooked through and the lamb tender. Serve with rice and your choice of, coriander, mango chutney and naan.
If you can’t find diced lamb shoulder diced lamb leg will also work, it just won’t be as tender. I like to buy lamb shoulders when I can get a good price and butcher them myself to store bags of chopped meat for making curries in the freezer.