Lamb and Potato Curry served with Brown Rice Recipe

Lamb and Potato Curry served with Brown Rice Recipe

A flavorful curry featuring lamb, potatoes, ginger, garlic, roasted tomatoes, and chili sauce. It is seasoned with turmeric, cardamom, cinnamon, cayenne pepper, and garam masala. This dish is accompanied by brown rice and cucumber raita.
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Total Time 1 hour 5 minutes
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

Curry

  • 1 pod cardamom
  • 0.5 tsp cayenne pepper
  • 1 stick cinnamon sticks
  • 2 tsp coriander
  • 2 whole fresh chilli
  • 8 sprig fresh coriander
  • 3 cm fresh ginger
  • 0.5 tsp garam masala
  • 3 cloves garlic
  • 450 grams boneless lamb
  • 300 grams potatoes
  • 0.5 tsp salt
  • 2 whole shallots
  • 4 whole tomatoes
  • 0.25 tsp turmeric
  • black pepper (to taste)
  • 600 ml water
  • 1 tbsp sunflower oil

Rice

  • 1 packet microwave brown rice

Raita

  • 0.5 whole cucumber
  • 4 sprig fresh coriander
  • 2 tsp fresh lemon juice
  • 250 ml yoghurt

Instructions
 

  • peel and grate the cucumber, squeeze the lemon(s) . wash and finely chop the fresh coriander, place all the raita ingredients in a bowl, stir to mix the ingredients, Refrigerate
  • set the oven to 190C 375F or gas mark 5, slice the tomatoes in half, place the tomato halves on the baking tray with a half the olive oil mix the tomatoes in the oil, place in the oven, cook for 10 mins
  • while the tomatoes are cooking, heat the frying pan, ensure the pan is hot, add a spot of the oil, add the lamb to the frying pan, cook in batches till golden brown, add to casserole dish
  • peel and cut the potatoes into cubes, half fill a medium pan with water and boil, add the potatoes, cook for 10 mins
  • while the potatoes are cooking, peel and crush the garlic using the garlic crusher or chop finely, peel and grate the ginger, wash and finely chop the chilli, peel and finely chop the shallot(s)
  • heat the frying pan with a little oil, add the shallots, cook for 5 minutes, add the garlic and ginger, cook for a minute or two, Add the chilli
  • return the lamb to the frying pan, cook for a further 5 minutes, add the turmeric, cayenne and coriander, cook for a minute or two, add a third of the water, Stir continually
  • remove the tomatoes from the oven, remove the tomato skins, chop tomatoes removing the hard central core, add to the frying pan
  • add a third of the water to the frying pan, cover with a lid cook for 10 mins
  • remove the seeds from the cardamom, grind the cardamom seeds in a mortar and pestle, add the cinnamon and cardamom to the frying pan, stir to mix the ingredients, cover with a lid cook for 10 mins
  • remove the lid cook uncovered until the sauce thickens and coats the meat, add the potatoes, add the last third of the water, stir to mix the ingredients, set the oven to 165C 365F or gas mark 3, cook for 10 mins, season with salt and pepper
  • add the contents of the frying pan to a casserole dish, place in the oven, cook for 30 mins or until the meat is tender
  • 10 minutes before the curry is ready, remove from the oven, add the garam masala, return to the oven
  • warm the precooked rice by following the instructions, place one serving of rice onto a plate
  • wash and finely chop the fresh coriander, remove the curry from the oven, place the curry on top of the rice, sprinkle with coriander, serve with the raita
  • if cooking extra for the freezer, store the extra curry in a freezable container allow to cool and then place in freezer
Keyword Lamb and Potato Curry served with Brown Rice Recipe
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