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Lamb and Potato Curry

Curry à l’agneau et aux pommes de terre
  • Leg of lamb with bone, between 1 kg and 1.2 kg
  • 2 tbsp. oil
  • 2.5 cups potatoes, cut into 3 cm cubes
  • 1 ¼ cups chopped onions
  • 2 bay leaves 
  • 4 cloves of garlic, chopped
  • 4 cm piece of ginger, finely chopped
  • 1 green chili pepper, finely chopped (1 jalapeno for example)
  • 2 cups canned crushed tomatoes
  • 1 tbsp. tomato paste
  • 2 tsp. cumin powder
  • 2 tsp. coriander seeds, powdered
  • ¼ tsp. turmeric powder
  • 2 tsp. garam masala (see note)
  • 1 cup of water
  • 1 tsp. salt

Remove the fat and the bone of the leg and cut the meat into 3 cm pieces. Keep the bone.

In a casserole, heat oil and sauté chopped onion and bay leaves until they start to brown. Add cumin, coriander, turmeric and half the garam masala. Sauté for 1 minute, stirring constantly, and add tomatoes, garlic, ginger and tomato paste. Cook for 2 minutes, stirring. Add 1 cup of water, lamb pieces and bone, stir and bring to a boil. Cover, lower heat and simmer for 1 hour.

Add the potatoes and continue cooking for another hour, stirring a few times. Add a little water if necessary. At the end of the cooking time, the sauce should be very thick.

Add salt to taste, remove the bone and sprinkle with 1 tsp of garam masala before serving.

Serve with basmati rice and/or naan bread.

NOTE:

Garam masala is a blend of spices from India. Its composition differs from region to region. You can buy it in some grocery stores.

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