Minced Lamb with Potatoes

A homely minced lamb and potato recipe from Madhur Jaffrey. Keep it simple with this easy minced lamb curry, cooked gently on a low heat for 30 minutes.


Our family eats this so frequently, along with a moong dal, rice, a yoghurt relish and pickles, that we consider it to be our ‘soul food’ meal. Nothing fancy here, only the homey.

Serves 4-6


3 tbsp olive or rapeseed oil
2 x 7.5cm cinnamon sticks
1 medium onion, peeled and finely chopped
1 tsp peeled and finely grated fresh ginger
3 cloves garlic, peeled and finely chopped
900 g minced lamb
3 tbsp natural yoghurt
3 tbsp tomato passata
1 tsp ground cumin
2 tsp ground coriander
¼ tsp cayenne pepper
¼ tsp ground turmeric
285 g potatoes, peeled and cut into 2cm cubes


Put the oil in a large frying pan or saute pan and set over a medium–high heat. When hot, put in the cinnamon sticks. Let them sizzle for 5 seconds. Put in the onion. Stir and fry until it browns at the edges. Add the ginger and garlic. Stir for 1 minute. Add the lamb. Stir and fry, breaking up the lumps until the meat loses its redness. Add the yoghurt, tomato passata, cumin, coriander, cayenne pepper and turmeric. Stir for 1 minute. Add the salt, potatoes and 475 ml/16 fl oz water. Stir and bring to the boil. Cover, lower the heat and cook gently for 30 minutes.

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