Easy & Delicious Lamb & Potato Curry Recipe: Spicy Indian Meal

Heat cooking oil in a large pot or karahi over medium heat. Add the sliced onions and sauté until golden brown and softened, about 8-10 minutes. This step is crucial for developing the base flavor.

Add the diced lamb to the pot and cook, stirring occasionally, until it is nicely browned on all sides. This helps to seal in the juices and develop a rich flavor. Then, add the ginger garlic paste and grated ginger, cooking for another 2-3 minutes until fragrant.

Stir in the halved tomatoes and all the dry spices: salt, red chilli powder, black pepper, garlic powder, cumin powder, garam masala, turmeric, and coriander powder. Cook, stirring occasionally, until the tomatoes soften and break down, and the oil begins to separate from the mixture, about 5-7 minutes. This is when the curry paste forms.

Add the green chillies and enough water to mostly cover the lamb. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 45-60 minutes, or until the lamb is tender and cooked through. Stir occasionally to ensure even cooking and prevent sticking.

Add the cubed potatoes to the curry. If needed, add a little more water to achieve your desired curry consistency. Continue to simmer, covered, for another 20-25 minutes, or until the potatoes are cooked through and tender. The potatoes will absorb flavors and thicken the curry.

Taste the curry and adjust salt or other seasonings if necessary. Garnish generously with fresh chopped coriander. Serve hot with your choice of rice, naan bread, or roti for a complete and satisfying meal.