Lamb Curry

Ingredients

• 1.36 kg (3 lb)lamb meat
• 2 tbspquick-version green seasoning
• 1/2 tspgaram masala
• 1/2 tspgeera (roasted cumin)
• 1 tspMadras curry powder
• 2 tbspquick-version green seasoning
• 2 tbspgaram masala
• 2 1/2 tbspMadras curry powder
• 1 heaping tsptomato paste
• 3 tbsp, plus more if neededwater, for mixing
• 3 tbsprapeseed oil
• 4–5curry leaves
• 1/2yellow onion, sliced
• 5–6 clovesgarlic
• 1 small stickcinnamon
• To taste; start with 1 1/2 tspsalt
• As neededboiling water, kept in reserve in a kettle
• 2 mediumpotatoes, peeled and quartered

Instructions

1. 1

   Clean and cut

   Clean the lamb, then cut it into chunks about 7.5 cm (3 in) across.

2. 2

   Season the lamb

   Coat the lamb with the pre-seasoning ingredients. Leave it to marinate for a few hours or overnight.

3. 3

   Prepare ingredients

   Mix the curry paste and set it aside. Measure and prepare the remaining ingredients.

4. 4

   Brown the curry

   Heat 3 tbsp oil in a karahi or heavy-based pot. Add the curry leaves and fry until fragrant and browned, then stir in the curry paste and sauté until medium brown. Add the lamb and turn to coat it in the paste. Add the sliced onion, cloves, cinnamon stick and salt. Cook the lamb in its own liquid until the liquid evaporates and the curry paste sears onto the meat, about 20–25 minutes.

5. 5

   Simmer until tender

   Pour in enough boiling water to cover the lamb. Boil until tender, adding a little more water as needed during cooking; this may take about 45 minutes or longer.

6. 6

   Cook the potatoes

   Add the potatoes when the lamb is nearly tender. Take the curry off the heat once the potatoes are cooked, then adjust the salt to taste.

What is lamb curry?

Lamb curry is a broad name for a dish of lamb simmered with spices and aromatics; recipes vary across regions and households. This version uses green seasoning alongside Madras curry powder, garam masala and geera, with potatoes added near the end.

The combination of a seasoned marinade and a browned curry paste builds flavour before the lamb is slowly simmered until tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1350 calories, 90g protein, 35g carbs, 100g fat.

Lamb supplies most of the protein and fat, while the potatoes provide most of the carbohydrates; the oil adds further fat. Serve a portion with greens or salad, and add rice or bread according to how substantial you want the meal to be.

The two seasoning stages

Pre-seasoning: the recipe lists green seasoning, garam masala, geera and curry powder before a second group of seasoning ingredients for the curry paste. Keep the two groups separate so the lamb is seasoned first and the paste is prepared for cooking.

Curry paste: mix the second green seasoning, garam masala, curry powder and tomato paste with the measured water. Add a little extra water only if needed to make it mixable.

Brown the paste well

Curry leaves: fry them in the hot oil until fragrant and browned, then add the paste. Keep it moving as it cooks so it colours evenly without catching on the bottom of the pot.

Lamb: turn the pieces through the paste so they are coated. The recipe's bounjal stage lets the meat cook in its own liquid until that liquid evaporates and the paste sears onto the lamb.

Tender lamb takes time

Simmer: once the boiling water covers the meat, keep the curry at a boil and check the lamb as it cooks. The stated 45 minutes is a guide; the method notes that it can take longer for the meat to become tender.

Water: add a little boiling water at a time if the pot needs it during cooking. This helps maintain liquid around the lamb as it softens.

Add the potatoes near the end

Potatoes: add them only when the lamb is almost tender, as they need less time to cook. Quartering them gives substantial pieces that can be checked for softness before serving.

Finish: take the pot off the heat once the potatoes are cooked, then taste and adjust the salt.

How to serve it

Rice: serve the curry with plain rice to catch the spiced cooking liquid. Flatbread is another useful accompaniment for scooping up the sauce.

Fresh sides: a crisp salad or simply cooked greens can add contrast to the rich lamb and soft potatoes.

Recipe notes & tips

• Cut the lamb into similar-sized chunks so they cook at a more even rate.
• Marinate the lamb overnight or for a few hours, as the method allows.
• Mix the curry paste before heating the oil so it is ready to add after the curry leaves.
• Use boiling water from the kettle when the pot needs more liquid during simmering.
• Check that both the lamb and potatoes are tender before taking the curry off the heat.

Variations

• More heat: add chilli to the curry paste if you prefer a hotter curry.
• Extra greens: serve with cooked greens alongside the curry for a more varied plate.
• Rice pairing: serve over plain rice to make a fuller meal.
• Flatbread pairing: offer flatbread for scooping up the curry and potatoes.

Common mistakes to avoid

• Adding potatoes too early: they may soften before the lamb is tender; wait until the lamb is almost done.
• Letting the paste catch: stir it as it browns and adjust the heat if it starts sticking.
• Adding too much water at once: add small amounts as needed while the lamb simmers.
• Stopping by the clock alone: the lamb may need longer than 45 minutes, so check its tenderness.
• Skipping the final taste: adjust the salt after the potatoes are cooked.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat thoroughly in a pan over a gentle heat, adding a splash of water if the curry has thickened.

Frequently asked questions