Lamb Family friendly Main Asian

Lamb and potato curry

Name: Lamb and potato curry recipe
Prep time: 10 min
Cook time: 140 min
Total time: 150 min
Yield: 16
Cuisine: /asian, /indian
Ingredients: 225g unsalted butter; 1kg onions, chopped; 100g fresh ginger, finely chopped; 100g garlic cloves, chopped; 4 long red chillies, finely chopped; 20.00 ml crushed pasilla chillies (from specialty grocers) or dried chilli flakes; 2 x 400g cans chopped tomatoes; 40.00 ml ground turmeric; 40.00 ml ground cumin; 40.00 ml ground coriander; 80.00 ml sweet paprika; 2kg lean lamb (such as leg); 400ml can coconut milk; 1kg small waxy potatoes (such as kipfler or nicola), peeled, cut into 2-3cm pieces; 40.00 ml sunflower or canola oil; 40.00 ml black mustard seeds; 1 bunch (about 80g) coriander, roughly chopped, plus a few extra leaves, to garnish

5 ratings

10m

2h 20m

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by Rick Stein

Chef, author, TV presenter

Oct 03, 2015

This hearty winter lamb curry is perfect for curing the winter blues. Ideal for family dinners or entertaining a crowd.

What you need to know before you start

This recipe can be started the day before, if you prefer. Prepare the curry up until the point before the mustard seeds are added to the dish, then cool and refrigerate. You’ll need a large heavy-based saucepan, and a smaller saucepan for frying the black mustard seeds, a blender or food processor, and some basic equipment like a spoon and knife.

Why is this the best lamb and potato curry recipe?

Created by celebrated chef Rick Stein, this warming and hearty lamb curry recipe is quick to prepare and feeds a large crowd. The curry paste is made from scratch using a combination of two different types of chillies and ground spices such as turmeric, cumin, coriander and sweet paprika. Tender chunks of lamb and potatoes are simmered in the curry mixture for almost 2 hours to create a lusciously aromatic dish that’s perfect for the cooler weather.

To take things one step further, the curry is finished with sizzled black mustard seeds for a punchy nutty kick, along with plenty of fresh coriander leaves.

What type of potato is best for curry?

This recipe calls for small, waxy potatoes. These varieties (like kipfler or nicola) are denser on the inside compared to starchy potatoes, meaning they will keep their shape and not break down when cooked for long periods of time. Sweet potatoes would also be a great option in a curry, however, they will cook in a shorter period of time, so you should add them later during the cooking process. Sweet potato should only take about 12-15 minutes to cook.

What kind of lamb is best for curry?

There are many different cuts of lamb that benefit from the low and slow curry-cooking process. These can include bone-in lamb shoulder, lamb leg or shanks. We recommend a bone-in piece for a more flavourful dish, although you may wish to use a deboned leg or shoulder, as these are easier to cut. Lamb neck is also a great option, as its higher fat content yields more tender results.

What ingredients you’ll need

Unsalted butter: Butter is used to gently fry the onions, garlic and ginger with chillies to create the base of the curry sauce.

Onions: The onions become beautifully caramelised and tender, providing a savoury base for the curry.

Ginger: Fresh ginger adds a warmth and brightness to enhance the complexity of the dish.

Garlic: Chopped garlic enhances the curry with a rich aromatic depth to enhance the overall savouriness of the curry.

Long red chillies: These chillies add a medium level of heat without overpowering the rest of the ingredients.

Pasilla chillies: Characterised by their dark wrinkly appearance, these are the dried form of the chilaca chilli pepper. They are mild in flavour and can be substituted with dried chilli flakes.

Canned chopped tomatoes: Tomatoes add a rich, tangy base that enhances the curry's depth while balancing the kick of the spices.

Ground turmeric: Turmeric contributes a warm, earthy flavour while imparting a vibrant yellow hue.

Ground cumin: Cumin brings a smoky, nutty taste to the dish.

Ground coriander: Ground coriander imparts a slightly citrussy flavour with a subtle sweetness.

Sweet paprika: Paprika adds a mild sweetness and a gentle smokiness to enhance the flavours of the curry.

Lamb: The hero ingredient in this curry. The lamb becomes beautifully tender and rich, adding to the hearty nature of the dish.

Coconut milk: Canned coconut milk provides a creamy texture and subtle sweetness that helps balance the heat and spices in the curry.

Potatoes: Potatoes absorb the curry's flavors, providing a hearty, soft texture that complements the richness of the lamb.

Sunflower oil: Sunflower oil serves as a neutral base for cooking the mustard seeds. You can also use canola oil.

Black mustard seeds: Mustard seeds are quickly sizzled before being stirred through the finished curry to add a pungent kick.

Coriander: The completed dish is garnished with fresh coriander leaves. This brings a bright, refreshing note that adds a burst of freshness.

What is the secret to a good curry?

For best results, use the best quality of ingredients you can get your hands on. Be sure your lamb is fresh and your spices are within date. This recipe also requires some patience, to allow the flavours to develop and intensity.

Cook the onions and aromatics on a medium heat for 20-30 minutes until they become sweet and tender to create the base of the curry sauce. The potatoes and lamb are then simmered for almost 2 hours until incredibly tender.

Can you freeze lamb and potato curry?

Yes, you can freeze any leftover lamb curry in an airtight container. If you prefer, you can also place it in the refrigerator. It will keep for roughly 3-4 days. Reheat gently on the stovetop. You may wish to add a splash of water if you find the curry to be too thick.

What to serve with lamb and potato curry

For a rustic dining experience, arm your guests with bowls and spoons, and allow them to help themselves straight from the pot. Be sure to have a large serving of rice at the ready with plenty of fresh coriander leaves to garnish. Homemade flatbreads and simple quick-pickled red onions also make great accompaniments.

Drink pairings with lamb and potato curry

Pair this rich and hearty lamb and potato curry with drinks that complement its bold flavours. We recommend a crisp clean lager, the peppery notes of a shiraz or the slight sweetness of a riesling to balance the spiciness of the curry. Non-alcoholic options include cooling yoghurt lassi or a simple sparkling water with a lime wedge.

If you love our lamb and potato curry recipe, try this

Now that you’ve nailed this recipe, try your hand at other curries from around the world:

225g unsalted butter
1kg onions, chopped
100g fresh ginger, finely chopped
100g garlic cloves, chopped
4 long red chillies, finely chopped
1 tbs crushed pasilla chillies (from specialty grocers) or dried chilli flakes
2 x 400g cans chopped tomatoes
2 tbs ground turmeric
2 tbs ground cumin
2 tbs ground coriander
4 tbs sweet paprika
2kg lean lamb (such as leg)
400ml can coconut milk
1kg small waxy potatoes (such as kipfler or nicola), peeled, cut into 2-3cm pieces
2 tbs sunflower or canola oil
2 tbs black mustard seeds
1 bunch (about 80g) coriander, roughly chopped, plus a few extra leaves, to garnish

Method

1.

Melt the butter in a large heavy-based saucepan over medium heat. Add the onion, ginger, garlic, red chilli and crushed pasilla chillies or dried chilli flakes and cook, stirring occasionally, for 20-30 minutes, until the onion mixture is soft and lightly browned.
2.

Spoon the onion mixture into a blender or food processor and blend to a smooth paste. Return to the pan and add the tomatoes, spices, lamb, coconut milk, 300ml water and 1 tbs salt, then bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour 15 minutes. Stir in the potatoes, cover and continue to cook for 20-25 minutes, until potatoes are tender. (If you’re making this curry the day before, cool to room temperature, then refrigerate until needed and reheat the next day.)
3.

Shortly before serving, heat the oil in a small saucepan over medium heat. Add the mustard seeds and leave them to sizzle vigorously for a few seconds. Add them to the piping-hot curry and stir in with the coriander and more seasoning, if necessary. Sprinkle with extra coriander leaves to garnish.