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Hearty Lamb and Potato Curry: Authentic Indian Recipe

Hearty Lamb and Potato Curry

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4

Ingredients
  

  • 1.5 lbs Boneless lamb shoulder, cut into chunks Trim excess fat.
  • 3 medium Potatoes, peeled and cubed Yukon Gold or Maris Piper work best.
  • 1 large Red onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 2 tbsp Curry powder Or substitute with Garam Masala.
  • 1 cup Tomato puree
  • 2 cups Lamb or beef broth
  • 1/4 cup Fresh cilantro, chopped Save a pinch for garnish.
  • 2 tbsp Vegetable oil or ghee

Instructions
 

  • Heat the vegetable oil or ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  • Season the lamb chunks with salt and pepper, then brown them in the pot for 5-7 minutes. Remove the lamb and set aside.
  • In the same pot, add the chopped red onion and sauté until softened, about 5 minutes.
  • Stir in the minced garlic, grated ginger, and curry powder. Cook for 1 minute until highly fragrant.
  • Return the browned lamb to the pot. Pour in the tomato puree and broth, and bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer gently for 45 minutes to tenderize the meat.
  • Add the cubed potatoes to the stew, cover again, and simmer for another 30-40 minutes until both the potatoes and lamb are fork-tender.
  • Stir in the fresh cilantro just before serving. Serve hot alongside basmati rice or warm naan bread.