Authentic Lamb Curry Recipe – Potatoes & Spiced Indian Flavor

Last Updated on 4 months by Neha Deshmukh

Authentic Lamb Curry Recipe – Potatoes & Spiced Indian Flavor

Introduction

There’s just something about a slow-cooked lamb curry that feels like a warm hug, isn’t there? This recipe is one I’ve been perfecting for years – it’s the kind of dish my family always requests, especially during celebrations. It’s deeply flavorful, wonderfully aromatic, and surprisingly straightforward to make. Get ready to fill your kitchen with the incredible scent of Indian spices! This lamb curry, with tender potatoes, is comfort food at its finest.

Why You’ll Love This Recipe

This isn’t just any lamb curry. It’s a beautiful balance of warming spices, tender lamb, and soft potatoes, all simmered in a rich, flavorful gravy. It’s perfect for a cozy weeknight dinner or a special occasion. Plus, it’s a fantastic way to impress your friends and family with your cooking skills! You’ll love how the flavors deepen as it simmers, and the potatoes soak up all that deliciousness.

Ingredients

Here’s what you’ll need to create this amazing lamb curry:

• 3 tbsp light cooking oil
• 4-5 whole cloves
• 4-5 whole cardamoms
• 1 cinnamon stick
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• ½ tsp chilli powder (adjust to your spice preference!)
• 1 tbsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala powder
• 1 lb lamb pieces, bone-in
• Water, as needed (about 2 cups to start)
• Salt, to taste
• 2 medium potatoes, peeled and quartered

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this curry. Using whole spices like cloves, cardamom, and cinnamon is so important. They release their aroma slowly as they cook, creating a much more complex flavor than using ground spices. Don’t skip them!

And speaking of flavor, bone-in lamb is the way to go. The bones add richness and depth to the curry that you just can’t get with boneless cuts. I usually use lamb leg, but you can also use shoulder (more on that in the FAQs!).

Garam masala blends can vary quite a bit depending on the region. Some are warmer, some are more floral. Feel free to experiment with different brands to find one you love. My grandmother always added a pinch of nutmeg to hers!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large, heavy-bottomed pot over medium heat. Add the cloves, cardamoms, cinnamon stick, cumin seeds, and chopped onion. Sauté until the onions turn a beautiful golden brown – this takes patience, but it’s worth it!
2. Stir in the chopped tomatoes, ginger-garlic paste, chilli powder, coriander powder, cumin powder, and garam masala. Cook for 5-7 minutes, stirring frequently, until the tomatoes soften and form a thick paste. You’ll know it’s ready when the oil starts to separate from the mixture.
3. Add the lamb pieces to the pot and coat them well with the spice mixture. Pour in about 2 cups of water and add salt to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 40 minutes, stirring occasionally.
4. After 40 minutes, add the quartered potatoes to the pot. Cover and cook for another 20 minutes, or until the lamb is incredibly tender and the potatoes are fully cooked. You should be able to easily pierce the lamb with a fork.
5. Give it a final taste and adjust the seasoning if needed. Serve hot with rice or naan – and enjoy!

Expert Tips

• Don’t rush the onion sautéing step! Properly browned onions are the foundation of a great curry.
• If the curry starts to stick to the bottom of the pot, add a splash of water and scrape up any browned bits. Those bits are pure flavor!
• For a richer flavor, you can marinate the lamb in the ginger-garlic paste and spices for at least 30 minutes (or even overnight) before cooking.

Variations

• Vegan Adaptation: Swap the lamb for 1 lb of jackfruit (young, green jackfruit in brine) or cremini mushrooms. The texture will be different, but the flavors will still be amazing!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of chilli powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chilli.
• Festival Adaptations: This curry is perfect for special occasions like Eid or Diwali. Serve it with a side of biryani for a truly festive meal! My aunt always makes a huge batch for Diwali and everyone raves about it.

Serving Suggestions

This lamb curry is fantastic served with:

• Steamed basmati rice
• Warm naan bread (perfect for soaking up the gravy!)
• A side of raita (yogurt dip) to cool things down
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This curry actually tastes even better the next day as the flavors have had time to meld together. You can also freeze it for up to 2 months.

FAQs

What cut of lamb is best for curry?

Lamb leg is my go-to, as it becomes beautifully tender during the long simmering process.

Can I use lamb shoulder instead of leg?

Absolutely! Lamb shoulder is a great alternative. It’s a bit fattier, which adds even more flavor, but it might take a little longer to become tender.

How can I make the curry thicker?

If you want a thicker curry, you can remove a cup of the gravy, blend it until smooth, and then return it to the pot. Alternatively, you can add a teaspoon of cornstarch mixed with a tablespoon of water.

What is garam masala and where can I find it?

Garam masala is a blend of warming spices commonly used in Indian cuisine. You can find it at most grocery stores in the spice aisle, or at Indian grocery stores.

Can this curry be made in a slow cooker or Instant Pot?

Yes! For a slow cooker, cook on low for 6-8 hours. For an Instant Pot, cook on high pressure for 45 minutes, followed by a natural pressure release.

How do I adjust the spice level for my preference?

Start with a smaller amount of chilli powder and taste as you go. You can always add more, but you can’t take it away!