Lamb Curry

by Cindy Yanasha Angulo

I grew up loving this dish when my parents or grandma made it, so naturally I tried to make it myself! It's soooo easy but tastes complicated & fancy & delish!


Time: 1.5 hours, serves 2


  • 2-3 lbs lamb meat, cut into bite-sized pieces
  • 1 medium-large potato
  • 1 teaspoon curry powder (Cheif is the best brand, I used the curry powder for duck/goat curry)
  • 1 small onion or half a large onion
  • 2 cloves garlic
  • 1 tablespoon vegetable oil
  • 2 cups water + additional for boiling the lamb


  1. Boil the lamb meat to steam out the fat for about 30 minutes, then strain it. You can season it with salt & poultry seasoning after you strain it, but it's not necessary. 
  2. Chop the onion & garlic into small dices/slices & sauté in the vegetable oil for 1-2 minutes on medium heat.
  3. Dice the potato into bite-sized pieces & add that to the pot with the onion & garlic.
  4. Put the lamb meat into the pot & add the curry powder, stir to combine so the curry powder gets over the potatoes as well.
  5. Pour the water & stir again, then cover the pot in order to boil the potatoes. 
  6. Set the heat to low, stir occasionally in the next 45 mins so the lamb doesn't dry down or burn.
  7. After the potatoes are boiled/cooked through, open the pot & let the liquid dry down to a gravy. It will take no more than 5 minutes if you put the heat to medium. Turn occasionally so it doesn't burn. 
  8. Taste it for salt, if your curry powder doesn't have salt you may need to add some.
  9. Enjoy with rice or roti!