THE ULTIMATE MEAT CURRY & POTATOES

If you love a lamb or a beef curry, you have to try this. There are two simple stages to the recipe and not complicated at all. You will love it!

⏱ Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes

🍽 Serves: 3-4

👉 INGREDIENTS

750g diced lamb shoulder

2 tsp ginger & garlic paste

1 tsp ground turmeric

2 tsp red chilli powder

½ tsp shahi jeera (caraway seeds)

2 inch cinnamon stick

6 green cardamom pods

1 medium onion, chopped

1½ tsp salt (adjust to taste)

2 large potatoes

👉 STEP 1 – COOK THE CURRY

In a pressure cooker or a deep cooking pot combine all the ingredients (except the potatoes) + ½ cup water and cook until the lamb is tender (about 3–4 whistles in a pressure cooker or 35–40 mins in a covered pan).

👉 STEP 2 – PREPARE THE POTATOES

Peel and cut the potatoes into quarters and pan fry until golden and cooked through. Remove from the oil and set aside.

👉 STEP 3 – SAUTÉ THE CURRY

In a frying pan or wok, heat 4–5 tbsp oil and pour in the cooked curry mixture. Sauté for about 15 minutes on medium heat until the masala begins to stick to the pan and the oil separates from the curry.

👉 STEP 4 – TO FINISH

Add the fried potatoes to the curry and mix gently. Garnish with fresh coriander and serve hot with Naans or Chapatis.

👉 SERVING SUGGESTIONS

Best served hot with soft naans or chapatis to mop up that rich masala sauce.

A simple kachumber salad (diced cucumber, tomato and onion) makes a lovely fresh side.

This dish reheats brilliantly — the flavours get even deeper the next day!