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Lamb And Potato Curry
Contributed By: Admin
Serve :4-5
Cooking Time :25 min

The DVD edition of
The Lord of the Rings: The Fellowship of the Ring

500 g (1 lb) lean lamb, shoulder or leg
250 g ( lb) peeled potatoes
oil for deep frying
2 large onions
2 black cardamoms
teaspoon fennel seeds
1 tablespoon coriander, ground
teaspoon turmeric powder
1 tsp ginger garlic paste
2 green chilies
1/2 cup plain yogurt
3 tablespoons ghee
1 teaspoons black mustard seeds

teaspoon chili powder
black pepper
garam masala
Finely chopped fresh coriander leaves

1.   Trim Lamb and cut into 4 cm (1 inch) cubes. Cut potatoes into 2 cm ( inch) dice. Heat oil and fry potatoes until well coloured. Remove and drain well.

2.   Slice onions thinly. Grind seasonings from cardamoms to chilies to a fairly smooth paste and rub into the meat cubes. Place in a dish and pour on yogurt. Leave for 2 hours to marinate.

3.   Heat ghee and fry lamb until well colored. Add any remaining marinade, sliced onions and cover with water. Bring to the boil, cover and simmer until meat is very tender. 

4.   Add fried potatoes and mustard seeds and season with chili powder, salt, pepper and garam masala to taste. Heat through. Transfer to a serving dish and garnish with chopped coriander leaves.


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