Lamb Curry With Baby Potatoes

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Boneless pieces of lamb, simmered in a spicy sauce with baby potatoes

This is a simple, comforting lamb curry, cooked in the classic way with sautéed onions, tomatoes and yogurt. It is the potatoes that make it irresistible. The potatoes finish cooking by slowly simmering in the lamb curry sauce. They absorb the sauce as they cook and become soft and delicious. Serve this curry with warm naan and perhaps a dry dish such as Bhindi masala (Okra sautéed with onions, tomatoes and spices).


1 lb boneless leg of lamb
1 medium onion
2 cloves garlic
1 inch piece ginger
4 plum tomatoes (fresh or canned)
2 tbsp vegetable oil
½ tsp cumin seeds
Salt to taste
1 tsp each: garam masala, dried fenugreek leaves, ground coriander, ground cumin
½ tsp each: cayenne pepper, turmeric
½ cup plain Greek style yogurt
12 baby potatoes

Remove fat and cut lamb into small bite sized pieces. Reserve.
Mince onions, garlic and ginger in food processor. Transfer to a bowl and puree tomatoes in food processor.
Warm oil in deep non stick skillet over medium high heat. Add cumin seeds, sizzle for 30 seconds. Add minced onion mixture, sauté for 3 minutes or until onions are no longer raw. Add lamb and brown for 3 minutes. Reduce heat to medium and add tomatoes, salt and spices. Cook, stirring occasionally for about 3 minutes. Add yogurt, stirring all the time until it is incorporated into the sauce, about 2 minutes. Add ½ cup water, mix well. Cover skillet and bring to a boil. Reduce heat to medium low and cook for 1 hour until lamb is almost tender, stirring occasionally.
Meanwhile, boil potatoes until they are just cooked through but not mushy. Cool and peel them. After lamb has been cooking for an hour, add potatoes and fold them in gently. Cover skillet and continue cooking lamb and potatoes at medium low heat for an additional half hour, stirring gently now and then.
Serves four