Description: Lamb and Potato Curry is a hearty and flavorsome dish that marries tender lamb pieces with potatoes, creating a comforting meal.
Preparation time: 20 minutes
Cooking Time: 1 hour 30 minutes
Serving size: 4 Servings
Ingredients:
- 1 lb (450g) lamb stew meat, cubed
- 2 large potatoes, peeled and diced
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 tomatoes, diced
- 2 tablespoons vegetable oil or Irish butter
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika (optional)
- 2 cups beef or vegetable broth
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions:
- In a large pot or Dutch oven, heat the vegetable oil or Irish butter over medium heat. Add the chopped onions and sauté until they turn translucent.
- Add the minced garlic and grated ginger, cook for another minute until fragrant.
- Add the cubed lamb to the pot and brown it on all sides for about 5-7 minutes.
- Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and paprika (if using). Coat the lamb evenly with the spices.
- Add the diced tomatoes and cook for a few minutes until they start to break down.
- Pour in the beef or vegetable broth, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, stirring occasionally until the lamb is tender.
- Add the diced potatoes to the pot and continue to simmer for another 20-30 minutes or until the potatoes are cooked through and the sauce has thickened.
- Season with salt and pepper according to taste.
- Garnish the curry with fresh parsley or cilantro before serving.
- Serve the Lamb and Potato Curry hot, accompanied by Irish soda bread or rice.
This Irish twist on Lamb and Potato Curry embraces the heartiness of Irish cuisine with tender lamb and potatoes, infused with aromatic spices for a comforting and delicious meal. Adjust the spices based on your preference for flavor and heat.
