03 January 2013,21:05 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat the oil in a heavy-based saucepan over a medium heat and fry the potatoes until golden brown on all sides. Remove and set aside.
  • Reheat the saucepan add the whole spices, asafoetida, garlic, ginger, onions and shallots. Fry until the onion mixture is lightly browned.
  • Add the lamb and a pinch of salt and fry for a further 5-7 minutes or until browned.
  • Add at least 2 cups of water and cook, covered, until the lamb is tender and all the liquid has evaporated. Fry the lamb for a further 3-5 minutes.
  • Add the ground spices and the tomatoes. Mix well, cover and cook for 5-7 minutes or until the lamb is well coated with the spices.
  • Add water and bring to the boil. Cover and simmer for 8-10 minutes or until the sauce reduces to half of its quality.
  • Return the potatoes to the pan, cover and cook until the potatoes are just soft. There should be enough sauce to cover the lamb and the potatoes.
  • Add a little more water if needed. Mix in the garam masala and garnish with finely chopped fresh coriander and spring onions.
  • Serve with Saffron Rice.


  • 250 grams small new potatoes, scrubbed and halved
  • 50 ml Cooking oil
  • A pinch of asafoetida
  • 3-4 garlic cloves, crushed
  • 1 inch piece of ginger, grated
  • 150 grams onions, finely chopped
  • 2 shallots, finely chopped
  • 550 grams lean boneless leg of lamb, cut into bite-sized pieces
  • 2 tomatoes, finely chopped
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon garam masala
  • Fresh coriander, finely chopped
  • Spring onions, chopped

Whole Spices

  • 1 bay leaf
  • ½ teaspoon cumin seeds
  • 2 inch cinnamon stick

Ground Spices

  • 1 teaspoon chilli powder
  • 2 teaspoons fennel seeds
  • ½ teaspoon turmeric
  • 1 inch ginger
  • ½ teaspoon cumin seeds

1 comment for “Lamb with Spiced Potatoes”

  • Caitlin Davidson
    Posted 29 May 2020 at 00:52:07

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