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Lamb and Sugar Bean Curry brings together tender lamb curry, soft potatoes, sugar beans, and fragrant Indian spices for a hearty homemade meal.
This Lamb and Sugar Bean Curry pairs tender lamb with a hearty sugar bean curry that’s rich, saucy, and satisfying. Together, they make a generous meal with plenty of variety.
Why You Will Love and Enjoy Lamb Curry and Sugar Bean Curry
- This pot of curry gives you two different curries to enjoy, from tender, spice-braised lamb to an easy sugar bean option in one meal.
- The lamb curry is hearty and rich, while the sugar bean curry is budget-friendly, filling and simple enough for a weeknight.
- Both curries pair beautifully with rice, roti or naan, so you can serve them together for a generous family meal or enjoy them separately.
Additional Information
- Can this be frozen? Yes. Both curries freeze well. Allow the curry to cool completely, then transfer it to airtight freezer-safe containers. For the best texture, freeze in meal-sized portions. The lamb curry can be frozen for up to 3 months. The sugar bean curry can also be frozen for up to 3 months, although the potatoes may soften slightly after thawing. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Add a splash of water while reheating if the gravy has thickened too much.
- How long can it be stored and how? Store leftover curry in an airtight container in the refrigerator for 3 to 4 days. Let the curry cool and refrigerate it within a reasonable time rather than leaving it sitting out for hours. Reheat only the amount you plan to eat and make sure it’s heated through before serving.
Ingredient Substitutions
- Lamb: Use lamb shoulder or another suitable stewing cut instead of lamb leg. Beef or mutton can also work, but the cooking time will vary.
- Sugar beans: Kidney beans or another firm canned bean can be used if sugar beans aren’t available.
- Bombay masala: Use your favourite curry masala blend, but check the spice level before adding the full amount.
- Kashmiri chili powder: Use less for a milder curry, or substitute with sweet paprika for colour with very little heat.
- Soomph powder: Fennel powder can be used in the same quantity.
- Fresh curry leaves: Dried curry leaves can be used if that’s what you have, although fresh gives the best flavour.
- Fresh tomato: Canned chopped tomatoes can be substituted. Drain some of the liquid if you don’t want a very thin gravy.
- Tomato paste: If you don’t have tomato paste for the sugar bean curry, use a little extra grated tomato and allow the curry to cook down until the gravy thickens.
- Potatoes: Sweet potatoes can be used, although they’ll cook faster and give the curry a slightly sweeter flavour.
One small kitchen note: Spice blends vary from brand to brand, especially Bombay masala. If you’re making Lamb and Sugar Bean Curry for the first time, start with the listed amount, taste as the curry cooks, and adjust the chili and salt near the end.
Print
Lamb and Sugar Bean Curry
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Indian
Ingredients
Units
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Lamb Curry
- 1 onion, finely chopped
- 1 tsp jeera seeds
- 1 star anise
- 2 bay leaves
- 1 tsp turmeric
- 2 tsp dhania jeera powder
- 2 tsp ginger and garlic paste
- 1 tsp soomph powder
- 2 tbs Bombay masala
- 2 tbs Kashmiri chili powder
- 4.4 lb – 2 kg lamb leg or leg mutton, cut into small bite-size pieces
- 1 small handful curry leaves
- Salt, to taste
- 4 to 6 medium potatoes, peeled and halved
- 1 tomato, grated
- 1/2 cup water, only if needed
- 1 tsp garam masala
- 1 to 2 tbs cooking oil
Easy Sugar Bean Curry
- 1 onion, finely chopped
- 1/2 tsp jeera seeds
- 1 bay leaf
- 1 tsp turmeric
- 1 tsp dhania jeera powder
- 1 tsp ginger and garlic paste
- 1 tbs Bombay masala
- 1 tbs Kashmiri chili powder
- 1 to 2 tbs cooking oil
- 3 medium potatoes, peeled, cubed and steamed in the microwave for about 4 minutes
- 1 small handful curry leaves
- 1 tomato, grated
- Salt, to taste
- 2 tbs tomato paste
- 2 cans sugar beans, drained and rinsed
- Water, as needed
- 1 tsp garam masala
Instructions
Lamb Curry
- Heat 1 to 2 tbs cooking oil in a large, heavy-based pot over medium heat.
- Add 1 finely chopped onion, 1 tsp jeera seeds, 1 star anise and 2 bay leaves. Fry gently until the onion softens.
- Add 1 tsp turmeric, 2 tsp dhania jeera powder, 2 tsp ginger and garlic paste, 1 tsp soomph powder, 2 tbs Bombay masala and 2 tbs Kashmiri chili powder.
- Stir everything together and braise the spice mixture for about 5 minutes, stirring often so it doesn’t catch on the bottom. If it looks too dry, add a small splash of water.
- Add 2 kg lamb leg or leg mutton, cut into curry pieces, 1 small handful curry leaves and salt to taste. Mix the lamb well into the spices so every piece gets coated.
- Cook the lamb over medium heat, stirring occasionally, until the meat is about halfway cooked and has released some of its own juices.
- Depending on the size of your lamb pieces, this can take around 30 to 45 minutes. Keep an eye on the pot and add a small splash of water if it’s sticking.
- Add 4 to 6 medium peeled and halved potatoes and 1 grated tomato.
- Add 1/2 cup water, only if the curry needs more liquid. Stir gently, cover the pot and continue cooking until the lamb is tender and the potatoes are cooked through.
- Sprinkle in 1 tsp garam masala during the final few minutes of cooking.
- Taste and adjust the salt if needed. If the gravy is thinner than you’d like, leave the lid off for a few minutes and let it reduce.
- Serve your Lamb together with the Sugar Bean Curry hot with rice, roti or naan. Don’t forget something to scoop up that gravy!
Easy Sugar Bean Curry
- Heat 1 to 2 tbs cooking oil in a medium to large pot over medium heat.
- Add 1 finely chopped onion, 1/2 tsp jeera seeds and 1 bay leaf. Cook until the onion softens.
- Add 1 tsp turmeric, 1 tsp dhania jeera powder, 1 tsp ginger and garlic paste, 1 tbs Bombay masala and 1 tbs Kashmiri chili powder. Stir well and braise the spices for about 5 minutes. If the mixture looks dry, add a splash of water.
- Add 3 medium potatoes, peeled, cubed, and steamed in the microwave for about 4 minutes, 1 small handful of curry leaves, 1 grated tomato, and salt to taste. Stir everything together and cook over medium heat for about 5 minutes.
- Add 2 tbs tomato paste and 2 cans of drained and rinsed sugar beans. Stir gently so the beans don’t break up too much.
- Add water a little at a time, as needed, and cook over medium heat until the potatoes are completely tender and the gravy has thickened. You don’t want it swimming in liquid, but you also don’t want it dry.
- Stir in 1 tsp garam masala during the final few minutes. Taste and adjust the salt and seasoning.
- Serve the sugar bean curry with the Lamb curry with rice, roti, or fresh bread. It’s a simple one, but it really does hit the spot.
Notes
Prepared, tried, and tested by Irene
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Serve these easy curry recipes with fluffy rice, roti or naan for a satisfying family dinner packed with rich gravy and warming flavour.
Lamb and Sugar Bean Curry makes a satisfying meal feel even better by offering two hearty curries at the same table. Tender lamb, soft potatoes and fragrant spices bring richness to one pot, while the sugar bean curry delivers a hearty, saucy option with plenty of flavour. Served with rice, roti or naan, this curry gives every plate something worth coming back for.
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