Indian · Dinner
Spiced Lamb Curry with Potatoes
Bengali Lamb Curry
A Bengali home-style lamb curry with potato wedges in a deeply spiced mustard-oil and onion gravy, finished with garam masala and ghee.
$$
10 minsPrep
45 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
28gFat
24gCarbs
5gSugar
3gFiber
680mgSodium
115mgChol
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Instructions
1
Prep
Pat lamb dry, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Cut potatoes into 1-inch wedges. Puree onion to smooth paste. Have ginger paste, garlic paste, yogurt whisked, and all spices measured and ready.
2
Fry
Heat 2 tbsp mustard oil over medium-high until smoking. Lower to medium, add potato wedges, fry 5 minutes turning until edges golden and half-cooked. Remove and set aside. Add lamb pieces in a single layer, sear 5 minutes turning until deeply browned. Remove and set aside.
3
Bloom
Add remaining 3 tbsp mustard oil and ghee over medium heat. Add bay leaves, cardamom, cinnamon, cloves, sizzle 30 seconds. Add onion paste, cook 8 minutes stirring constantly until deep golden. Add ginger and garlic pastes, cook 1 minute until raw smell fades.
4
Build
Add chilli powder, coriander, cumin, turmeric, sugar, salt with a splash of water, stir 30 seconds to bloom. Reduce heat to low. Add yogurt one tablespoon at a time, stirring constantly 2 minutes to prevent splitting.
5
Braise
Return lamb with juices and 500ml hot water. Stir, cover, simmer on low 24 minutes. Uncover, add half-cooked potato, cover, simmer 7 minutes on low until lamb is fork-tender and potato breaks easily.
6
Finish and plate
Stir in garam masala off heat, rest 2 minutes covered. Transfer to bowls, garnish with fresh coriander. Serve with steamed basmati rice, luchi, brinjal pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb shoulder
- 200g (7 oz) Yukon gold potato
- 1 tsp salt
- 1 tsp turmeric
- 5 tbsp mustard oil
- 1 tbsp ghee
- 300g (10.6 oz) yellow onion
- 2 tsp ginger paste
- 1 tsp garlic paste
- 90ml (1/2 cup + 2 tbsp) plain whole-milk yogurt
- 2 tsp Kashmiri chilli powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 bay leaves
- 6 green cardamom pods
- 2 cinnamon sticks
- 6 cloves
- 1 tsp sugar
- 1 tsp garam masala
- 2 tbsp fresh coriander