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Spicy Southern Indian lamb and potato curry

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800g Trimmed diced lamb leg
1 tbsp Vegetable oil
125g Madras curry paste
1 Onion, sliced
2 Garlic cloves, chopped
1 tsp Grated ginger
200g Tinned chopped tomatoes
400g Baby potatoes, halved
A handful of coriander leaves
Rice or Indian bread and shaved cucumber salad, to serve


1 Place a large, heavy based lidded saucepan over a high heat. Brown the lamb in the oil in 2 batches for 3 minutes or until coloured.
2 Return all the meat to the pan, add the curry paste, onion, garlic and ginger and stir well. Add the tomatoes and 350ml water and bring to the boil. Cover and cook for 1 hour over a low heat, stirring occasionally.
3 Add the potatoes and replace the lid. Cook for 30 minutes or until the lamb and potatoes are tender, removing the lid for the last 10 minutes. Stir every now and then.
4 Garnish with coriander leaves and serve with rice or Indian bread and a shaved cucumber salad.