A super simple lamb and potato curry recipe – easy to prepare and quick to cook. Great for busy weeknight dinner when you want something quick and tasty!
I really love to cook this easy lamb curry. This is the curry the kids ask me to make the most – it’s mild and delicious.
The lamb and potato curry is made using lamb mince so it’s really quick to cook and tastes so good. Think of it as lamb keema with potatoes, so good!
Equipment Needed
- Chopping board
- Vegetable knife
- Tablespoon
- Teaspoon
- Skillet pan with a lid (or saucepan)
- Cooking spoon or spatula
- Cup
Lamb And Potato Curry Ingredients
You’ll just need a handful of tasty ingredients to make this delicious lamb gosht curry.
- 1 tbs sunflower oil
- 1 onion – peeled and diced
- 2 cloves of garlic – finely chopped – you could swap this for dried garlic granules
- 2 heaped tsp mild curry powder – we use Schwartz
- 400g lamb mince
- 100g baby plum tomatoes
- 500g new potatoes – peeled and diced
- 2 cups of frozen peas
- small bunch coriander
- pinch of salt to season
If you love to cook with lamb then you’ll love these tasty lamb dishes.
How To Make Lamb And Potato Curry
You’ll just LOVE how simple our lamb and potato curry is to make – so easy! Great for weeknight dinners.
Step One – cook the potatoes
- Cook the potatoes – boil the diced potatoes in water for 6-7 minutes or until just tender, drain and set on one side.
Step Two – fry the garlic and onions
- Sauté the garlic and onions – add the sunflower oil to a pan – tip in the garlic and onions and gently fry for 5 minutes, add in the curry powder.
Step Three – brown the lamb mince
- Add the lamb mince and tomatoes – tip in the lamb mince and baby plum tomatoes and stir fry for around 5 minutes to brown the mince.
Step Four – add the potatoes and peas
- Add the potatoes and peas – then season with salt – put the lid over the pan and cook for around 15 minutes until everything is cooked through properly.
Step Five – serve
- Scatter over the chopped coriander
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Love curry? Try one of our easy curry recipes here
Make Lamb And Potato Curry Your Way
- Add more sauce! – our curry is quite a dry curry, like keema, if you like your curry saucier – add in a tin of tomatoes.
- Add more spice! – go hotter and switch up the mild curry powder for hot. Or sprinkle on freshly chopped chillies to serve
- Add in more vegetables – try adding in some diced aubergine and frozen spinach.
- Go lower fat – switch the lamb mince for turkey mince
How To Serve Lamb And Potato Curry
- Serve with plain boiled rice add a side of Indian salad, maybe a naan bread and a dish of Indian mint sauce
- Perfect for weeknight dinner – it’s quick and easy to prepare.
- Eat leftovers next day reheated for lunch – or turn into curried pasties.
Get more easy Indian recipes here
More Lamb Mince Recipes You’ll Just LOVE!
- Lamb flatbread – a quick and easy dinner – with Harissa flavoured lamb mince topped with feta and salad loaded onto a flatbread.
- Lamb Keema – a quick and easy lamb mince curry recipe served with rice, Indian mint sauce naan breads.
- Lamb kofta meatballs – super tasty lamb meatballs served with delicious couscous with peppers and a minty yogurt dip.
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Lamb And Potato Curry Recipe
Lamb and Potato Curry
A quick and easy lamb mince curry recipe - perect for an easy family dinner
Ingredients
- 1 tbs sunflower oil
- 1 onion - diced
- 2 garlic cloves - finely chopped
- 2 tsp mild curry powder
- 400g lamb mince
- 100g baby plum tomatoes
- 500g new potatoes - peeled and diced
- 2 cups frozen peas
- small bunch coriander - chopped
- pinch salt to season
Instructions
- Boil the diced potatoes in water for 6-7 minutes or until just tender, drain and set on one side.
- Add the sunflower oil to a pan - tip in the garlic and onions and gently fry for 5 minutes, add in the curry powder.
- Tip in the lamb mince and baby plum tomatoes and stir fry for around 5 minutes to brown the mince.
- Add the potatoes and peas and season with salt - put the lid over the pan and cook for around 15 minutes until everything is cooked through.
- Scatter over the chopped coriander and serve
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 602Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 122mgSodium: 204mgCarbohydrates: 43gFiber: 8gSugar: 7gProtein: 40g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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