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Lamb and Potato Curry in a white bowl with rice and bread in the background.
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Lamb and Potato Curry

A recipe for Lamb and Potato Curry from the cookbook, Braised! This comforting meal pairs tender lamb and potato pieces with a creamy tomato curry sauce.
Course Main
Cuisine N/A
Keyword cardamom, curry, garlic, lamb, potato
Prep Time 20 minutes
Cook Time 3 hours
Resting Time: 1 hour
Total Time 4 hours 20 minutes
Servings 6 Servings

Ingredients

  • 3 pounds (1.4 kilograms) boneless lamb leg
  • kosher salt and freshly cracked pepper
  • 1 tablespoon (15 milliliters) neutral oil
  • 2 tablespoons (28 grams) unsalted butter or ghee
  • 1 white onion diced
  • 6 cloves garlic minced
  • 1 piece (1 inch, 2.5 centimeters) fresh ginger peeled and minced
  • 1-2 serrano peppers diced
  • 6 green cardamom pods smashed
  • 1 tablespoon (8 grams) Kashmiri chili powder
  • 2 teaspoons (5 grams) ground coriander
  • 2 teaspoons (5 grams) ground cumin
  • 1 1/2 teaspoons (4 grams) ground fenugreek
  • 1 1/2 teaspoons (3 grams) garam masala
  • 1 teaspoon ground turmeric
  • 2 teaspoons (10 grams) sugar
  • 1 pound (454 grams) fresh plum or Campari tomatoes chopped roughly
  • 1 cup (240 milliliters) chicken stock
  • 1 1/2 pounds (680 grams) gold potatoes peeled and cubed
  • 1 can (13.5 ounces, 400 milliliters) full-fat coconut milk

For Serving:

  • Steamed basmati rice
  • Sliced white onion
  • Fresh cilantro leaves and tender stems
  • Naan bread

Instructions

  • Trim the lamb leg of excess fat and cut it into 2-inch (5-centimeter) cubes.
  • Season with salt and black pepper, and transfer to the fridge to let chill for 1 hour.
  • Preheat an oven to 350˚F (177˚C).
  • In a 5-quart (4.7-liter) Dutch oven or braiser, heat the oil over medium-high heat.
  • Pat the lamb pieces dry with a paper towel. Brown them on all sides, 8-10 minutes, then transfer to a plate.
  • Lower the heat to medium, then add the butter.
  • Once it's hot and melted, add the onion, garlic, ginger, serrano and cardamom pods. Cook, stirring occasionally, for 4 to 5 minutes, or until the onion has softened and is starting to brown.
  • Add the chili powder, coriander, cumin, fenugreek, garam masala, turmeric and sugar, and stir well. Cook, stirring often, for 2 to 3 minutes, or until the spices are very fragrant and have darkened in color.
  • While the spices cook, use a blender or food process to pulse the chopped tomatoes into a thick puree.
  • Pour the tomato puree into the pot and stir well. Add the chicken stock and bring to a simmer. Cook for 5 minutes.
  • Season with salt and black pepper, and return the lamb and any juices to the pot. Stir so that the lamb pieces are covered in the sauce.
  • Cover and transfer to the oven. Braise for 1 hour 45 minutes.
  • Remove the pot from the oven and carefully remove the lid.
  • Add the potato cubes and coconut milk, and stir well.
  • Re-cover the pot and return it to the oven to braise for an additional 1 hour 15 minutes, or until the lamb is very tender and easily shredded with a fork. Season to taste, if needed, with salt and black pepper.
  • Serve over steamed basmati rice and top with the sliced white onion and cilantro. Serve alongside warm naan bread for dipping.