@hira_cooks: Lamb Shoulder & Potato Curry Ingredients * 1 kg lamb shoulder, cut into chunks * 1–2 tbsp oil * 1 tsp cumin seeds * 2 medium onions, finely sliced * 2 tbsp ginger-garlic paste * 1½ tins chopped tomatoes * 500–600 g potatoes, peeled and cut into chunks * 2 tsp coriander powder * 2 tsp ground cumin * 1 tsp turmeric * 1–2 tsp chilli powder, to taste * 1 tsp garam masala * 1–1½ tsp salt, to taste * 400–500 ml water or lamb stock * Fresh coriander, optional Method 1. Heat the oil in a large, heavy-based pot over medium heat. Add the cumin seeds and fry for about 30 seconds until fragrant. 2. Add the onions and cook for 8–10 minutes, stirring occasionally, until softened and golden. 3. Add the ginger-garlic paste and cook for 1–2 minutes. 4. Add the lamb shoulder and brown well on all sides. 5. Add the coriander powder, ground cumin, turmeric and chilli powder. Stir and cook for about 1 minute so the spices become fragrant. 6. Add the 1½ tins of chopped tomatoes and salt. Cook for 5–7 minutes, stirring occasionally, until the tomatoes have thickened and the oil starts to separate. 7. Pour in 400–500 ml water or lamb stock. Bring to a gentle simmer, cover and cook for 1½–2 hours, stirring occasionally, until the lamb is becoming tender. 8. Add the potatoes and continue simmering for another 25–35 minutes, until the potatoes are cooked and the lamb is very tender. 9. Stir in the garam masala during the final 5 minutes of cooking. 10. Taste and adjust the salt and chilli. Garnish with fresh coriander if desired. Serving Serve hot with basmati rice, naan, chapati or roti.

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Sunday 27 September 2026 18:58:23 GMT