This Lamb Curry with Aloo is a comforting, slow-cooked North Indian–style curry made with tender lamb, soft potatoes, and aromatic whole spices. Cooked gently until the oil separates, this rich and flavorful curry is perfect with roti, naan, or steamed rice. A classic homemade recipe that’s simple, hearty, and full of warmth.
- Serves: 4 People
- Prep Time: 15 minutes
- Cooking: 45–50 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 350 g Lamb, diced
- 2 medium Potatoes, peeled and cubed
- 2 medium Onions, blended
- 1 piece Ginger
- 1 bulb Garlic
- 4 Green chilies (optional)
- 400 g Tinned tomatoes
- 2 tbsp Oil
- 1 tsp Salt (to taste)
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Kashmiri chilli powder
- 1 tsp Garam masala
- 1 tsp Dried fenugreek leaves (kasuri methi)
- 1 tsp Hing (asafoetida)
- 1 Bay leaf
- 3 Green cardamom pods
- 2 Black cardamom pods
- 2 Cloves
- 1/2tsp Cumin seeds
- 600 ml Water
- 2 tbsp Cream (optional)
- 1 handful Fresh coriander, chopped (garnish)
For Dressing
Nutritional Information
-
Calories
420 kcal (per serving approx.) -
Protein
28 g -
Fat
26 g -
Carbohydrates
18 g
Procedure
-
3 minutesMark As Complete
Heat Oil and Whole Spices
Heat oil in a pan. Add bay leaf, cardamoms, cloves, and cumin seeds. Let them release their aroma.
-
25 minutesMark As Complete
Cook Onion Base
Add blended onions, ginger, garlic, tomatoes, and salt. Cook on low heat, stirring regularly, until the oil separates.
-
5 minutesMark As Complete
Add Ground Spices
Add turmeric, coriander powder, Kashmiri chilli powder, garam masala, hing, and dried fenugreek. Cook until spices release oil.
-
10 minutesMark As Complete
Cook Lamb
Add diced lamb. Stir well and cook covered on low heat, stirring occasionally.
-
10 minutesMark As Complete
Add Potatoes and Cream
Add potatoes and cream. Mix gently and cook until oil separates again.
-
15 minutesMark As Complete
Add Water and Simmer
Add water, cover, and simmer until lamb is tender and potatoes are soft.
-
2 minutesMark As Complete
Garnish and Serve
Turn off heat, garnish with fresh coriander, and serve hot.
