Classic Lamb Curry
Rich, aromatic and slow-cooked with potatoes — my family's ultimate winter comfort food.
On a biting winter's day, there is nothing quite like gathering around a steaming pot of rich, aromatic lamb curry. This is my family's ultimate definition of comfort food.
Lamb & marinade
- 1 kgLamb (shoulder or leg)
- 3 clovesGarlic, finely sliced
- 4 cmGinger, finely grated
- 2–3 tspKashmiri chilli powder
- 1 tspTurmeric powder
- 1 tspSalt
- 2 tspCoriander & cumin powder (each, or as a mix)
Curry
- 1 largeOnion, sliced
- 3 tbspGhee or neutral oil
- 1Bay leaf
- 1Cinnamon stick
- 3Whole cloves
- 1–2 tspGaram masala
- 3Tomatoes, boiled & pureed
- 4Medium potatoes, quartered
- 3–4Green chillies, chopped
- 1 handfulFresh coriander
- 1 largeLemon, juiced
Marinate the lamb
Marinate the lamb in the garlic, ginger, chilli powder, turmeric, salt, and coriander and cumin powder. Refrigerate overnight.
OvernightTemper the spices
On medium heat, melt the ghee in a large, thick-based pot. Add the bay leaf, cinnamon and cloves, and let them temper until fragrant.
Cook the lamb
Add the sliced onion. Once it's soft and turning brown, add the marinated lamb and the chopped green chillies. Cook for at least 30 minutes, stirring frequently.
~30 minBuild the sauce
Add the pureed tomatoes and potatoes and cook on medium heat, keeping the potatoes covered by the sauce. Cover and simmer for 25–30 minutes, adding hot water in batches if it starts to dry out. When the potatoes and meat are fork-tender, the curry is ready.
25–30 minFinal touches
Just before serving, sprinkle over the garam masala, cover generously with chopped coriander, and add a good squeeze of fresh lemon juice. Serve with freshly cooked basmati rice or warm roti.