Go Back
+ servings

Ground Lamb & Potato Curry

Prep Time 10 mins
Cook Time 45 mins
Servings 6


  • 1/4 cup vegetable oil + a bit more
  • 3 medium onions thinly sliced
  • 1 tbsp cumin seeds
  • 1 jalapeno finely chopped
  • 2 " piece ginger minced
  • 6 cloves garlic minced
  • 1 tbsp garam masala or curry powder
  • 1 tsp ground fenugreek powder
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne
  • 2 cups diced tomatoes & their juices
  • salt
  • 2 lbs ground lamb or 1 lb ground lamb and 1 can of lentils
  • 1 cup water
  • 1 russet potato peeled and diced
  • 1/4 cup minced fresh cilantro


  • Heat oil in a large pot or dutch oven over medium heat, then add onions and cook until soft and golden, about 15 minutes (this is an important flavour-building step, don't rush it). Push the onions to one side and add the cumin seeds to the other along with another glug of oil. When they're a shade darker and fragrant, add the jalapeno, ginger, and garlic and cook, stirring everything together for a minute. Add remaining spices and stir to coat, then add tomatoes.  Cook this mixture for a few minutes, until you see oil shimmering on the top.
  • Add salt (about 2 teaspoons of kosher), lamb, water and potato and bring to a boil. Reduce to a simmer, cover and cook until potatoes are tender and lamb is cooked through, about 20 minutes. Taste, and add more salt as needed. Sprinkle with cilantro just before serving.