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Irish Lamb and Potato Curry
Irish Lamb and Potato Curry is a modern Irish recipe for a classic fusion style curry of lamb and potatoes with onion in a spiced stock base with tomatoes. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Lamb and Potato Curry.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesLamb RecipesFusion RecipesIrish Recipes
This is a classic Irish-style curry, in essence the basis of an Irish stew with Anglo-Indian spices. This is not a hot curry, as the heat comes from the curry powder (I would suggest a medium Madras) and the paprika is used mainly for colour.
Ingredients:
500g lamb stewing meat, cubed
2 large potatoes, peeled and cubed
2 onions, finely chopped
3 garlic cloves, minced
3cm length of ginger, grated
2 tomatoes, diced
2 tbsp vegetable oil + 2 tbsp butter
2 tbsp curry powder (I used medium Madras)
1 tsp ground cumin seeds
1 tsp ground coriander seeds
1 tsp turmeric powder
1 tsp paprika (for the red colour)
500ml beef, lamb or vegetable stock
Salt and freshly-ground black pepper, to taste
Fresh coriander leaves, to garnish
Method:
Place a large pot or cast iron casserole (Dutch oven) over medium heat. When hot add the oil and butter. As soon as the butter starts foaming use to fry the onions for about 5 minutes until soft and translucent, but not coloured.
Stir in the garlic and ginger, cooking for about 90 seconds until aromatic.
Now add the cubed lamb, stir-frying for about 5-7 minutes until nicely coloured on all sides.
Scatter over the curry powder, ground cumin, ground coriander, turmeric powder, and paprika. Stir the lamb to ensure the meat is evenly coated with the spices.
Now add in the diced tomatoes, stir to combine and cook for a few minutes until they begin to break down. At this point pour in your choice of stock, bring to a boil then reduce to a simmer, cover and cook for 60 minutes, stirring occasionally, until the lamb is cooked through and tender.
Stir in the cubed potatoes, stir to combine then return to a simmer and cook for a further 20-30 minutes, until the potatoes are tender and the gravy has thickened to your liking.
Season to taste with salt and freshly-ground black pepper. Turn into a warmed serving dish, garnish with the coriander leaves and serve. Accompany with soda bread and/or rice.
