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.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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