A dish with a character – Lamb & Potato masala -

I love depth in things

Depth in character

Depth in conversations

Depth in souls

And depth in food



While I like to keep my food simple and uncomplicated, it still has to have some substance. It has to have some character, a purpose that makes me want to indulge in. Even if it is something as simple as ‘Dal Chawal’ if made well, it can become a sublime experience when you least expect it.



So when it comes to making a good meat based dish, you have to ensure that the while the dish has many layers of flavours, it still has the taste of Meat holding centre stage.  This “Lamb & Potato Masala” is definitely a dish with a solid character and full-bodied, meaty flavours, that you must have in your repertoire.


Any Meat lover will agree that the key to making a great Indian meat curry is to “Bhuno”, saute the meat really well and you cannot make it in a hurry.  It has to be a leisurely exercise done slowly with some time on hand to get the best results. You can’t just ignore it or worst take shortcuts by cooking it in a pressure cooker. To do full justice, you need to give it your complete attention.I don’t make it a lot, but when I do I ensure I do full justice to it because let’s face it you never want to half hearted attempts when making a dish like this.


Recipe (Cooking time 1 hour – Serves 6)

1 Kg Lamb (You can use Chicken or Mutton but cooking time will vary)

4 Potatoes cut into cubes

3 Tomatoes finely chopped

1 cup Curd

2 tsp Ginger Garlic paste

4 Onions thinly sliced

2 Bay leaves

3 Cardamoms

½ Tsp Sugar

1 ½ Tsp Turmeric powder

1 ½ Tsp Red chilli powder

1 ½ Tsp Coriander powder

Salt to taste

Freshly chopped Coriander

Vegetable Oil or Ghee to cook the meat

1 tsp Caraway seeds


Marinate the Meat

Mix the Curd, 1 Tsp Ginger Garlic paste, ½ tsp Red Chilli powder, ½ tsp Turmeric powder with the meat. Cover and leave in the fridge for atleast 8 hours. I usually marinate the meat overnight to cook the next day.



Before you start cooking, remove the meat from the refrigerator and let it come back to room temperature.

Take a thick bottomed pan, heat the oil and add the Caraway seeds.

Add the remaining  Ginger Garlic paste and add the Onions. Fry the Onions till they are translucent and caramelised. Add the Sugar at this stage to hasten the caramelisation process.

Add the marinated Lamb in the pan, cover and cook for atleast 30 minutes.

Add the potatoes, Salt, Turmeric, Red Chilli powder and Coriander powder, saute well and cook for another 20 minutes.

Add the chopped tomatoes & dried Fenugreek and mix really well. Let the Meat & Potatoes cook till done. We are not adding any water as we want the meat to cook in its own juices. If you wish, you can add ½ to 1 cup of warm Water.

Once done sprinkle lots of fresh Coriander and serve hot with Rotis or Rice.

Once done sprinkle lots of fresh Coriander and serve hot with Rotis or Rice.