LAMB CHOPS & POTATO CURRY

Classic Lamb chops and Potato Curry is a combination which has always been a staple in our household growing up. There is something about lamb and potatoes that never tires, it’s a match made in food heaven and no matter how often you eat it, it always tastes amazing.

This curry isn’t very intense in heat (spice wise) but if your palate is not used to eating chillies/chilli powder, then leave it out. Finally, if you prefer to have a thicker (bhuna) gravy to your curry than one which is more soupy, add less water at the final cooking stage.

Serves 4-6

INGREDIENTS

For the LAMB CHOPS

1kg lamb chops meat (approx), washed and drained

1 large onion, sliced

2 tsp minced ginger

2 tsp minced garlic

salt (to your taste)

2 cups of water

1/2 tsp turmeric powder

1 tsp chilli powder

For the CURRY

2 large onions, finely chopped

1 cinnamon sticks

2 bay leaves

2 cardamoms

1 tsp cumin seeds

1 tsp mustard seeds

4 tbsp oil

Salt to taste

2 tsp Kashmiri red chilli powder

2 tsp coriander powder

2 tsp cumin powder

4 tomatoes, finely chopped

4 - 5 medium sized potatoes, small chunks

2 cups of water

2 dry red chillies

2 tbsp coriander for garnish

INSTRUCTIONS

1. Place the meat, water, onions, chilli powder, turmeric powder, salt, ginger and garlic paste in a pan and bring to boil. Cook on a medium heat for 30-35 minutes, or until the meat is cooked through and tender and the water has evaporated. Set aside.

2. Whilst the meat is cooking, add oil to a pan and heat on a medium heat, once the oil is hot add the bay leaves, cardamom pods, cinnamon stick, cumin seeds and mustard seeds. Fry for 30 seconds and then add the onions and saute for 3-4 minutes.

3. Now add the potatoes and saute for 5-8 minutes or until golden brown. Add the tomatoes, and saute for 3 minutes. Add the chilli powder, salt, coriander powder, cumin powder and dry red chillies and saute for a 1 minute.

4. Now add the cooked lamb chops mixture and 2 cups of water and cook on medium heat for 8-10 minutes. Remove from the heat, leave covered for several minutes to allow the oil to rise to the top then garnish with fresh coriander and serve.

Serve with rice, Roti and Nan.

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