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Lamb & Potato Curry for a Sunday Lunch

Sunday lunches must always be special because they are lunches that you have with your family. It is the only day in the week that you get to spend with your loved ones, where you can sit down, relax and spend time sharing, talking and eating good food.

IMG_8619And as a rule I love making non vegetarian food on a Sunday because we both crave for some sort of Protein and then just relax and do nothing if possible. And since Lamb is so easily available in Perth, we eat a lot of it. Growing up on curries, Sunday lunches have to be a Curry with Rice. Letting the gravy soak up with Rice and eating it with your fingers is such a comforting feeling. I think I wait for the whole week for this afternoon.

IMG_8621The Lamb Curry that I made today is an easy Sunday dish. If you don’t have Lamb you can use Goat or Chicken instead and get the same delicious results.  Hope you enjoy it.

Recipe (Cooking time 60 minutes, serves 4)

½ kg Lamb pieces with bones

½ cup Yogurt

2 large Onions finely slices

2 medium sized Tomatoes

2 -3 large Potatoes cut into chunks

2 – 3 Green chillies finely chopped (reduce or skip the Green chillies if you don’t want it too hot)

2 Cardamoms

2 Bay leaves

1 stick Cinnamon

6 Cloves

2 tsp Vegetable Oil

1 ½ tsp Red chilli powder

1 tsp Turmeric powder

1 tsp Cumin powder

Salt to taste

Freshly chopped Coriander for garnish

Marinate the Lamb with the Yogurt and ½ of the Red Chilli powder. Keep it aside for 15 minutes or more if you have the time. The lamb can be marinated overnight for better results.

Heat Oil in a thick bottomed pan and add the Bay Leaves, Cloves, Cardamoms, Cinnamon stick. Add the finely sliced Onion & green chillies and let it cook till almost brown.

Now add the marinated lamb, mix well, cover and cook on a medium flame for 15 minutes, stiring occasionally, so it doesn’t stick to the pan. The Lamb will cook in its own juices so need to add any water.

Add the Potatoes, Red Chilli, Turmeric, Cumin powders and Salt and cook mix all the masalas well. Add the chopped Tomatoes cover and cook for another 5 minutes before adding a cup of hot water to the pan. Increase the quantity of water depending on how you like the gravy.

Cover and cook till the Lamb and Potatoes are cooked. Serve on a bed of hot rice sprinkled with some freshly chopped Coriander.


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