Masala Lamb & Spicy Potatoes
A quick, aromatic lamb curry that leans on tender fillet rather than a long braise, so it is on the table in under an hour. The potatoes cook right in the sauce, soaking up the spices and turning the dish into a satisfying one-pan supper. It is classic Indian home cooking, stripped back to the essentials.
Why this works
- Lamb fillet is lean and quick-cooking, so it browns fast and stays tender without hours of simmering.
- Blooming the cumin seeds in hot oil first, then softening the onions, lays down the aromatic foundation before any ground spice goes in.
- Cooking the potatoes in the sauce, rather than separately, lets them absorb the masala and thicken the gravy as their starch releases.
- A generous hit of fresh ginger, garlic and green chilli keeps the flavour lively against the richness of the lamb.
Ingredient notes and swaps
- Lamb fillet (from the loin) is tender and fast; leg steak or diced shoulder also work, though shoulder needs longer, gentler cooking.
- Waxy potatoes hold their shape best; a floury variety breaks down more and thickens the sauce further.
- Adjust the green chillies to taste, and deseed them for a milder plate.
- A spoon of yoghurt marinated into the lamb for 30 minutes before browning adds tenderness and tang.
Masala Lamb & Spicy Potatoes
FavouriteIngredients
Method
- Heat the Oil in a large pan
- Add the Cumin Seeds and fry for 30 seconds
- Add the Onions and cook until golden
- Add the Garlic, Ginger and Chillies and cook for 2 minutes
- Add all the ground Spices and Salt and cook for 1 minute
- Add the Lamb and brown on all sides
- Add the Potatoes and Water
- Cover and simmer for 25-30 minutes until the Lamb and Potatoes are cooked
- Garnish with Coriander and serve
Nutrition
Notes
Adjust the amount of green chillies to your preferred spice level. For a milder dish, remove the seeds.
If the sauce becomes too thick during simmering, add a splash more water or a little stock to achieve your desired consistency.
Tried this recipe?
Let us know how it was!Tips for success
- For an extra flavour boost, marinate the lamb in a little yoghurt and a pinch of the spices before browning.
- If the sauce thickens too much while simmering, loosen it with a splash more water or stock.
- Do not rush the onions — golden, not pale, is what you are after.
Make ahead, storage and reheating
- This is a curry that improves overnight, so it is ideal for making ahead. Cool quickly, refrigerate for up to 3 days, and reheat gently with a little water. It also freezes well for up to 3 months.
What to serve it with
- Steamed basmati, warm naan or chapati, and a cooling raita. Since the potatoes are built in, you need little else — perhaps a simple tomato and onion salad.
FAQ
Which cut of lamb is best? Fillet or loin for speed and tenderness; shoulder for a richer, slow-cooked version, allowing more time.
Can I make it ahead? Yes — it tastes even better the next day and freezes well.
My sauce is too thick — what now? Add a splash of water or stock until it loosens to your liking.
How do I make it milder? Use one deseeded green chilli and cut the chilli-heat spices back.
Try these next
Get to grips with the spices behind it in our How to use spices guide, travel through India in the Kitchen Atlas, browse the Curry Night collection, then cook more:
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