Lamb and potato curry

Saffron goes very well with lamb dishes and I love Indian foods. A favorite recipe is
Recipe: Lamb and potato curry


  • 1 large onions, chopped
  • Fresh garlic cloves, chopped
  • Fresh red chili pepper, to taste
  • ¼ cup ghee
  • 1kg lamb (shoulder preferable) cut to 1 inch cubes
  • A can fresh tomato, whole
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • Salt to taste
  • 1 teaspoon saffron
  • 3 medium potatoes, peeled and quartered
  • 2-3 cups water
  • Chili powder
  • 2 tablespoon white or cider vinegar
  • Fresh cilantro to garnish



  • Soak the saffron in 2 cups of water and set aside to soak
  • Add the ghee to a deep non-stick pot; add chopped onions and chili pepper to fry until oil is soft
  • Add the chopped lamb and fry over medium heat until lamb is brown all over.
  • Drain the excess fat from the pot and add then add the tomatoes, coriander, cumin, salt, chili powder and stir with a fork until the tomatoes are broken down. Heat to boil; simmer uncovered, stirring occasionally, until sauce is thickened.
  • Add the potatoes, the saffron water and cover until potato and lamb are cooked. It should take about 15 minutes
  • Serve in a bowl and sprinkle with the fresh cilantro. Serve with rice, flat bread or eat alone.

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