Lamb with Potatoes

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Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 2 lb meat, cut in small pieces from a leg of lamb
  • 2 onions, thinly sliced
  • ½ tsp turmeric
  • Salt
  • 1 tsp chilli powder (less if you like it mild)
  • 1 tsp garam masala
  • ½ cup plain, full-fat yoghourt
  • 1 lb potatoes, peeled and cut into large pieces
  • 2 tsp crushed ginger and garlic
  • 2 tins chopped tomatoes
  • 3 tbsp sunflower oil
  • 2 tsp ground coriander/ground cumin mixture
  • Five each of cardamom pods, whole peppercorns, cloves and small cinnamon sticks


  • Heat the oil in a pan with a lid and add the whole peppers, cloves etc.
  • Then add the onions and fry until they brown.
  • Add ginger/garlic and the meat. Cook for three minutes.
  • Then throw in all the spices except for the garam masala.
  • Lower the heat and cook for ten minutes, stirring from time to time.
  • Add the tomatoes and cook for another ten minutes.
  • Add yoghourt and enough water to cover the meat.
  • Cover and cook for forty minutes.
  • Add the potatoes and cook for another twenty minutes.
  • The meat and potatoes should now be cooked; if not, give it another ten minutes. Uncover for the last five minutes.
  • Add garam masala and serve with rice.