North Indian lamb and potato curry

North Indian lamb and potato curry

I Love India
Martin Poole

This is a typical, warming dish from Punjab and we have been making it at home for as long as I can remember. The whole spices give a wonderful depth and roundness to the flavour. The coriander brings a lightness and freshness to the dish that is so much more than a garnish. Eat this with Chapati or a rice pilaf… or even, as we sometimes did at home, with rounds of hot buttered toast: truly moreish. You can find Indian bay leaves in Indian stores or online; don’t use regular bay leaves instead as they taste different.


Quantity Ingredient
2.5cm root ginger, (peeled)
9 large garlic cloves
4-5 tablespoons vegetable oil
2 black cardamom pods
4 green cardamom pods
4 cloves
1/2 teaspoon black peppercorns
1 dried indian bay leaf
2 onions, finely chopped
800g cubed lamb, bone-in if possible
4 medium-large tomatoes, blended
1/2 teaspoon ground turmeric
1 tablespoon ground coriander
11/2 teaspoons ground cumin
1 rounded teaspoon see method for ingredients, (fresh if possible) or to taste
1-3 indian green finger chillies, stalks removed, pierced with a knife, (optional)
2 potatoes, peeled, cut into 5cm chunks
1 teaspoon dried fenugreek leaves, kasturi methi (optional)
good handful chopped coriander leaves and stalks


  1. Finely grate the ginger and garlic.
  2. Heat the oil in a large non-stick saucepan. Add the whole spices and bay leaf and stir for 10 seconds before adding the onions and some salt. Fry until well browned, 8–10 minutes. Add the lamb and stir-fry for 2–3 minutes before adding the ginger-garlic paste. Cook, stirring, for a couple of minutes or until the liquid in the pan has evaporated and the garlic is cooked.
  3. Add the tomatoes, ground spices and a little more salt. Bring to the boil, then reduce the heat to medium-low and simmer, covered, for 50 minutes. Keep an eye on it and give it an occasional stir, splashing in a little boiling water if it gets dry.
  4. Uncover the curry, increase the heat and stir-fry the lamb in the sauce until it has darkened and the oil has come to the surface; this can take up to 10 minutes. Add enough water to cover the lamb and return to the boil. Add the chillies and potatoes, cover again and cook for 15 minutes.
  5. The meat should be tender and the potatoes cooked (check with a small sharp knife, it should go through easily). Taste and adjust the seasoning. Crush the dried fenugreek leaves in your fingers and sprinkle in along with the coriander, give the pot a stir and serve.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again