Easy Lamb and Potato Curry

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk reduces calories while maintaining creaminess.

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat and more affordable.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored to taste.

Heat oil in a large pot over medium heat until shimmering.

Add sliced onion and sauté until translucent, about 5-7 minutes.

Stir in ginger and garlic paste, cooking until fragrant, about 1 minute.

Add diced lamb and brown on all sides, about 8-10 minutes.

Sprinkle in cumin seeds, crushed black pepper, ground turmeric, ground coriander, roasted cumin and coriander seeds, ground Kashmiri red chilli, and ground hot chilli; stir well to coat the meat.

Add tomato paste and cook until softened, about 5 minutes.

Pour in coconut milk (inferred) and bring to a simmer.

Add cubed potatoes and season with salt to taste.

Cover and cook on low heat until lamb is tender and potatoes are cooked through, about 1-1.5 hours.

Adjust seasoning to taste and stir in chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens