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Lamb and Potato Curry

Lamb and Potato Curry reads umami 8.0, richness 8.0 and allium 4.2 on Palate's 0–10 flavor X-ray — a Indian main, about 2 hr 36 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.7 / 10
• Sweet & Fruity — 2.7 / 10
• Sour & Bright — 2.1 / 10
• Bitter & Earthy — 3.4 / 10
• Rich & Fat — 8.3 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Umami 8.0 · Richness 8.0 · Allium 4.2 · Salinity 3.7 · Earthy 3.1 · Warm Spice 2.9 · Funk & Ferment 2.9 · Herbaceous 2.7 · Heat 2.7 · Sweetness 2.3 · Sourness 1.9 · Bitterness 1.6 · Fruity 1.5 · Floral 1.4 · Nutty 0.8

What's in it (15)

• lamb shoulder roast — 907 g
• salt — 9 g
• vegetable oil — 41 g
• yellow onions — 220 g
• garlic — 18 g
• ginger — 30 g
• curry powder — 30 g
• turmeric — 5 g
• cayenne pepper — 3 g
• tomatoes — 411 g
• low-salt chicken broth — 473 g
• yellow new potatoes — 680 g
• plain yogurt — 237 g
• garam masala — 5 g
• cilantro — 15 g

Time & effort: about 2 hr 36 min (2 hr 35 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 124 kcal, 8.1 g protein, 7.4 g fat, 6.2 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Season the lamb cubes generously with 1 teaspoon of the kosher salt, working it into every side.
2. Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sear the lamb in batches, without crowding the pot, until deeply browned on all sides, 3-4 minutes per side; transfer each batch to a plate as it browns.
3. Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the onions and cook, stirring often, until deeply golden brown and jammy, 25-30 minutes.
4. Stir in the garlic, ginger, curry powder, turmeric, and cayenne; cook until very fragrant and the spices darken slightly, about 1 minute.
5. Add the diced tomatoes and scrape up any browned bits from the bottom of the pot. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens slightly, 5-6 minutes.
6. Return the lamb and any accumulated juices to the pot, then pour in the chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer until the lamb is fork-tender, about 1 hour 30 minutes, stirring occasionally.
7. Add the potatoes, re-cover, and continue simmering until the potatoes are tender when pierced with a knife, 20-25 minutes.
8. Remove the pot from the heat. Whisk about 1/2 cup of the hot broth into the yogurt to temper it, then stir the tempered yogurt back into the curry along with the garam masala.
9. Season with the remaining kosher salt to taste, scatter with the cilantro, and serve hot over rice.

Dishes with a similar flavor shape

• Spiced Lamb Meatballs in Curry Sauce — Indian
• Shish Kebab — Turkish
• Irish Lamb Stew with Root Vegetables — Irish
• Pachamanca a la Olla — Peruvian
• Oxtail Stew — Jamaican

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.