Aloo Gosht - Lamb and Potato Bhuna Curry

Lamb Curry in a bowl with rice in a bowl
A simple but extremely tasty lamb and potato curry!  Adding potatoes to the recipe makes it go a lot further so great for entertaining or cooking for a crowd.

Serves 6 


2 tablespoons oil
2 onions, finely chopped
4cm piece of ginger, grated or finely chopped
5 fat garlic cloves, crushed or finely chopped
10 teaspoons Bhuna Spice Pot
1 400g tin chopped tomatoes
500g diced lamb
500g potatoes, chopped
2 teaspoons salt
Couple of handfuls of spinach

Heat the oven to 160 fan or 180 normal

  1. Heat the oil then cook the onions until translucent and browning at the edges. This takes around 10 minutes (longer if cooking onions from frozen).
  2.  Add the ginger and garlic and cook for a couple of minutes.
  3. Add the tomatoes and cook until they are reduced to a thick paste.  
  4. Add the Bhuna spices and cook for a minute, stirring.  
  5. Turn up the heat and add the meat and salt and fry for 5 minutes.
  6. Add 250ml water and bring to a simmer.    Put into the oven for half an hour. 
  7. Now add the potato chunks and cook for another hour.  Check the meat is tender and if not, cook for a little longer.

Delicious served with rice and our Mint and Coriander Raita.

Make a day ahead if you can - it always tastes better on the 2nd day!  If you don't need such a large quantity, I still think it's easier just to make this big batch and freeze what you don't eat straight away.



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