Home-Style Lamb and Potato Curry

Heat 2 tablespoons of oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the potato pieces and fry for 6-8 minutes, stirring occasionally. They must be lightly golden on the outside but remain firm inside. Remove using a slotted spoon and set aside.
Add the remaining oil to the same pot. Add the cinnamon stick, bay leaf, and cardamom pods. Let the whole spices bloom in the oil for 30-40 seconds, just until fragrant.
Add the sliced onions and cook over medium heat for 15-18 minutes, stirring regularly, until fully softened and evenly light golden. A few deeper caramelized strands are fine, but the onions should not be dark.
Add the ginger garlic paste and cook for about one minute until the raw smell fades. Add the tomatoes, chili powder, coriander, cumin, turmeric, and salt. Cook this mixture for 12-15 minutes, until the tomatoes fully break down, the masala thickens, and oil begins to separate from the sides.
Add the lamb pieces and stir well to coat them evenly in the cooked masala. Fry uncovered for 6-8 minutes until the lamb picks up color and the masala clings to the meat.
Pour in the water, mix well, and bring to a gentle simmer. Cover and cook on low heat for about 30 minutes, stirring occasionally, until the lamb is mostly tender.
Add the fried potatoes back to the pot. Cook uncovered for another 15-20 minutes until the lamb is fully tender, the potatoes are cooked through, and the curry sauce thickens slightly.
Turn off the heat and add garam masala. Mix well and let it sit for 5-10 minutes. Garnish with chopped cilantro before serving.

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Ingredients

Instructions

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