Lamb & Potato Curry (Gosht Aloo)

There is something about potatoes in a curry that just taste so wonderfully tender and flavoursome. The seem to soak up the flavours and spices of a curry so well. This dish combines potatoes with deliciously tender lamb and our fiery Madras paste. It is a hearty and rich winter warmer.

Serves: 4 people
Preparation time: 15 mins
Cooking Time: 40 mins
Difficulty: Easy

Spiciness

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This recipe features

Ingredients

2 tbsp vegetable oil
400g lamb, diced
75g onions, sliced
3 tbsp Patak's Madras Paste
175g chopped canned tomatoes
150g potatoes, diced
1 tbsp fresh coriander, chopped
25g yogurt
½ tsp crushed black peppercorns
150ml water

Methods

Heat the oil in a pan and fry the onions for 2 minutes, add the diced lamb and fry for 2 minutes to seal the meat.
Add the Patak's Madras Paste and potatoes and fry for a further 3 minutes.
Stir in the chopped tomatoes and yogurt and bring to the boil, cover and simmer for 30 minutes or until the lamb is tender and the potatoes are cooked through. Add a little water during cooking if the sauce seems too thick.
Stir in the black pepper and fresh coriander.
Serve with rice and naan breads.