Easy Lamb Curry with Potatoes
Submitted by Jaques
Easy Indian lamb curry with tender neck pieces, potatoes, and simple curry powder seasoning. Tomatoes and spices create a rich sauce perfect over rice or with naan.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
60 minThis approachable lamb curry uses curry powder instead of grinding individual spices, making it perfect for weeknight cooking without sacrificing authentic flavor.
Lamb neck pieces brown beautifully, then simmer with onions, garlic, ginger, and that golden curry powder until the meat is fall-apart tender.
Diced tomatoes break down into a rich sauce while potatoes cook directly in the curry, soaking up all the warm spices and becoming creamy-soft.
Fresh coriander stirred in at the end brings brightness and a pop of green to this hearty, warming dish.
Kitchen Tips
- Don’t stir the pot after adding potatoes or they’ll break apart and make the sauce gluey
- Keep the heat low enough that you don’t need to add water, the vegetables release enough moisture
- Lamb neck pieces are cheaper than leg and become incredibly tender with slow cooking
Ingredients
Directions
Heat the olive oil in a large stew pan, fry the chopped onion garlic and ginger. Reduce the heat and add the curry powder and gently fry for 1 min. Add the lamb neck pieces and fry turning the meat to make sure it is covered with the curry mix on both sides. Add the salt and pepper. Mix in the diced tomatoes, cover the pot and let it simmer for 30 min. Add a little water if too dry. (I found that if the heat is just right you don’t need to add water) Add the diced potatoes and let it simmer until the potatoes are fully cooked. Again, add just a little water if needed, but the water from the potatoes is enough if the heat is right. Do not stir the pot after you added the potatoes. Once cooked, stir in the chopped coriander and serve.
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