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Lamb Curry with Potatoes and Fresh Coriander
A rich and flavorful lamb curry made with potatoes, tomatoes, and a mix of Indian spices. Easy, hearty, and perfect for dinner.
Lamb curry is comfort food at its best—slow-cooked meat, tender potatoes, and a fragrant spice mix that warms the whole house. This version is easy to follow and brings restaurant-style flavor without complicated steps.
Why You’ll Love and Enjoy Lamb Curry
- Perfect with rice or warm naan for a cozy dinner
- Tender lamb that melts in your mouth
- A rich tomato and spice base that’s full of flavor
- Potatoes cooked in curry sauce (the best part)
This slow-cooked lamb curry is rich, fragrant, and full of warming spices. Perfect with naan or rice for a hearty meal.
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Hearty lamb curry made simple
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy
Description
You don’t need complicated steps to make lamb curry that tastes authentic. A few spices and some patience do all the work.
Ingredients
- 1 kg lamb pieces (knuckle works great)
- 3–4 Tbsp coconut oil (enough to coat the pot)
- 2 onions, chopped
- 2 tomatoes, grated
- 2 Tbsp tomato paste
- 1 Tbsp garlic and ginger paste
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp cumin (jeera) seeds
- 1 tsp fennel seeds
- 3 cardamom pods
- 1 small cinnamon stick
- 1 star anise
- 4 cloves
- 1 tsp ground cumin and coriander (jeera/dhania powder)
- 1 tsp turmeric
- 2 Tbsp curry powder
- 2 tsp chili powder (Taj Mahal brand or similar)
- 2 Tbsp Kashmiri masala
- 2 tsp salt (adjust to taste)
- 4–5 medium potatoes, halved then quartered
- 1 heaped tsp garam masala
- 2 sprigs curry leaves
- 1 bunch fresh coriander (1/2 chopped, rest for garnish)
Instructions
- Heat a dry pot and toast the coriander, cumin, fennel, and mustard seeds until fragrant.
- Let them cool, then grind coarsely in a spice grinder or coffee grinder.
- Heat the coconut oil in the same pot.
- Add the onions, mustard seeds, ground spices, and chili. Fry until onions are soft and lightly golden.
- Add lamb pieces with a splash of water.
- Cook on medium-high, stirring until the meat loses its pink colour and starts to brown (10–15 minutes).
- Remove lamb with a slotted spoon and set aside.
- In the same pot, add all powdered spices, garlic, ginger, and salt.
- Fry until fragrant and just starting to stick.
- Stir in the grated tomatoes and tomato paste.
- Cook until it thickens into a chutney-like base (about 10 minutes).
- Return lamb to the pot along with curry leaves.
- Cover and cook on medium until lamb is tender when pierced with a knife (about 45–60 minutes, depending on your cut).
- Stir in garam masala, potatoes, and chopped coriander.
- Add water if needed to prevent sticking. Cook until potatoes are fork-tender.
- Taste for seasoning, adjust if needed, and garnish with fresh coriander leaves before serving.
Notes
Prepared, tried, and tested by Melanie from SA Tasty Recipes, Saffas Daily Recipes
Authentic lamb curry with potatoes, tomatoes, and Indian spices. Perfect for cozy dinners at home.
Lamb curry is a dish worth making for its warmth, depth of flavor, and satisfying texture. With tender meat, spiced potatoes, and a tomato-based sauce, it’s the kind of meal that brings comfort and joy to the table every time.
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