A rich, savory Indian curry recipe that can be made as mild or spicy as desired. Serve with rice and any of these optional suggested toppings: toasted coconut, green onions, carrots, grapes, pineapple, raisins, peanuts, cashews, almonds, or anything else you have around!

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Recipe Summary

prep:
20 mins
cook:
1 hr 35 mins
total:
1 hr 55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large, heavy pot over high heat. Add onion, chile pepper, and garlic. Fry, stirring constantly, until onion is slightly browned, about 5 minutes. Add lamb and stir vigorously for 5 minutes. Stir in tomatoes, cumin, coriander, salt, turmeric, and cayenne; cook until sauce is thick and oil starts to separate, 10 to 15 minutes.

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  • Add potatoes and water. Cover, leaving the lid slightly ajar, and reduce heat to medium-low. Simmer until lamb is tender and sauce is thick, about 1 hour 15 minutes. Stir occasionally to keep lamb and potatoes from sticking to the bottom.

Nutrition Facts

441 calories; protein 21g; carbohydrates 19.7g; fat 30.7g; cholesterol 72.1mg; sodium 934.1mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/27/2019
Thank you for this excellent recipe Kimberly V.! This made my family look forward to supper time with the smells coming from the kitchen! Because the ingredient list is short and it's all about fresh spices. This is worth making sure your cumin/coriander/turmeric are under a year old. Also if basmati rice is available in your area it's worth the extra expense. This is great food for a party: Can be made ahead of time communal doubles or triples easily and everyone can add sides to their liking. I'll put in a good word for raita mango chutney and achar. When making this again I would use a large slow-cooker: Carmelizing the aromatics and browning the meat the night before setting it on low for at least 6 hours then cranking it to high with diced potatoes and serving when tender. Read More
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