Lamb & Potato Curry
Curry is one of my go-to comfort meals. Hung over? Curry. Cold? Curry. On hour eight of a Netflix binge and can’t be bothered to cook? Order curry takeout. This is an Indian-inspired (read: not authentic) curry that is equal parts spicy and spice-forward. The tender lamb pieces and potatoes are swimming in a creamy curry sauce with just the right amount of heat and warm spice. This is the perfect opportunity to patronize your local Indian or Middle Eastern market to stock up on bulk spices, because the spices truly make the sauce. Make sure to serve this curry with some warm naan on the side for dipping!
Serves6
Preparation Time20 min
Cooking Time3 hr
Ingredients
- 3 pounds (1.4 kg) boneless lamb leg
- Kosher salt and freshly cracked pepper
- 1 tablespoon (15 ml) neutral oil
- 2 tablespoons (28 g) unsalted butter or ghee
- 1 white onion, diced
- 6 cloves garlic, minced
- 1 (1” [2.5-cm]) piece fresh ginger, peeled and minced
- 1 to 2 serrano peppers, diced (see recipe note)
- 6 green cardamom pods, smashed
- 1 tablespoon (8 g) Kashmiri chili powder
- 2 teaspoons (5 g) ground coriander
- 2 teaspoons (5 g) ground cumin
- 1 1/2 teaspoon (4 g) ground fenugreek
- 1 1/2 teaspoon (3 g) garam masala
- 1 teaspoon ground turmeric
- 2 teaspoons (10 g) sugar
- 1 pound (454 g) fresh plum or
- Campari tomatoes, chopped roughly
- 1 cup (240 ml) chicken stock
- 1 1/2 pounds (680 g) gold potatoes, peeled and cubed
- 1 (13.5-oz [400 ml]) can full-fat coconut milk
For Serving- Steamed basmati rice
- Sliced white onion
- Fresh cilantro leaves and tender stems
- Naan bread
INSTRUCTIONS
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Trim the lamb leg of excess fat and cut it into 2-inch (5-cm) cubes. Season with salt and black pepper, and transfer to the fridge to let chill for 1 hour.
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Preheat an oven to 350°F (177°C).
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In a 5-quart (4.7-L) Dutch oven or braiser, heat the oil over medium-high heat. Pat the lamb pieces dry with a paper towel. Brown them on all sides, 8 to 10 minutes, then transfer to a plate.
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Lower the heat to medium, then add the butte r. Once it’s hot and melted, add the onion, garlic, ginger, serrano and cardamom pods. Cook, stirring occasionally, for 4 to 5 minutes, or until the onion has softened and is starting to brown. Add the chili powder, coriander, cumin, fenugreek, garam masala, turmeric and sugar, and stir well. Cook, stirring often, for 2 to 3 minutes, or until the spices are very fragrant and have darkened in color.
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While the spices cook, use a blender or food processor to pulse the chopped tomatoes into a thick puree. Pour the tomato puree into the pot and stir well. Add the chicken stock and bring to a simmer. Cook for 5 minutes. Season with salt and black pepper, and return the lamb and any juices to the pot. Stir so that the lamb pieces are covered in the sauce. Cover and transfer to the oven. Braise for 1 hour 45 minutes.
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Remove the pot from the oven and carefully remove the lid. Add the potato cubes and coconut milk, and stir well. Re-cover the pot and return it to the oven to braise for an additional 1 hour 15 minutes, or until the lamb is very tender and easily shredded with a fork. Season to taste, if needed, with salt and black pepper.
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Serve over steamed basmati rice and top with the sliced white onion and cilantro. Serve alongside warm naan bread for dipping.
Recipe Note: Adjust the spice level as needed by using one or two serrano peppers. To keep the flavor without all the heat, remove the seeds.
Credit Line
Reprinted with permission from Braised by Jenny Goycochea-Marker. Page Street Publishing Co. 2024. Photo credit: Jenny Goycochea-Marker
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