Delhi Style Lamb with Potatoes
Delight your taste buds with this fragrant and hearty Delhi Style Lamb with Potatoes—a traditional Indian curry that’s perfect for cozy dinners or impressing guests. Tender pieces of slow-cooked lamb and velvety potatoes are simmered in a rich, spice-infused tomato and yogurt gravy, creating a dish that’s both comforting and bold in flavor. The combination of aromatic spices like coriander, cumin, garam masala, and a hint of red chili powder brings authentic Delhi-style charm to your kitchen. This one-pot wonder is simple to prepare and pairs beautifully with warm naan or fragrant basmati rice. Whether you're craving a flavorful curry night or exploring Indian cuisine, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 500 g lamb (shoulder or leg, cut into 2-inch pieces)
- 3 pcs potatoes (medium-sized, peeled and quartered)
- 3 tbsp vegetable oil or ghee
- 2 pcs onions (finely sliced)
- 4 cloves garlic (minced)
- 1 tbsp ginger (grated)
- 2 pcs tomatoes (pureed)
- 100 g yogurt (plain, full-fat)
- 250 ml water
- 2 tsp coriander powder
- 1 tsp cumin powder
- 0.5 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1.5 tsp salt
- 2 tbsp cilantro leaves (chopped, for garnish)
Instructions
Heat the oil or ghee in a large heavy-bottomed pot over medium heat.
Add the sliced onions and sauté until golden brown, about 8-10 minutes.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the lamb pieces and cook until they are browned on all sides, about 5-7 minutes.
Mix in the turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Stir well to coat the lamb with the spices.
Pour in the pureed tomatoes and cook for 5 minutes, allowing the mixture to thicken and the oil to separate.
Reduce the heat to low and stir in the yogurt gradually to avoid curdling. Cook for another 5 minutes, stirring frequently.
Add the quartered potatoes and water. Stir well and bring the mixture to a simmer.
Cover the pot with a lid and cook on low heat for 40-50 minutes, or until the lamb and potatoes are tender. Stir occasionally and add a splash of water if needed to prevent sticking.
Once the lamb and potatoes are cooked, sprinkle in the garam masala and give the curry a final stir.
Garnish with freshly chopped cilantro leaves and serve hot with naan or steamed basmati rice.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.7 g | 207% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 4006 mg | 174% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 22.2 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 406 mg | 31% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4367 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
