Lamb and Potatoes Recipe

Name: Lamb and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 2 cinnamon sticks, each 3-inch long; 1 medium onion, finely chopped; 1 teaspoon grated fresh ginger; 3 garlic cloves, finely chopped; 2 lbs ground lamb; 3 tablespoons plain yogurt; 3 tablespoons tomato puree; 1 teaspoon ground cumin; 2 teaspoons ground coriander; ¼ teaspoon cayenne pepper; ¼ teaspoon ground turmeric; 1 ¾ teaspoons salt; 10 ounces red potatoes or 10 ounces yukon gold potatoes, peeled and cut into 3/4-inch cubes; 2 cups water

Servings: persons

3 tablespoons canola oil
2 cinnamon sticks, each 3-inch long
1 medium onion, finely chopped
1 teaspoon grated fresh ginger
3 garlic cloves, finely chopped
2 lbs ground lamb
3 tablespoons plain yogurt
3 tablespoons tomato puree
1 teaspoon ground cumin
2 teaspoons ground coriander
¼ teaspoon cayenne pepper
¼ teaspoon ground turmeric
1 ¾ teaspoons salt
10 ounces red potatoes or 10 ounces yukon gold potatoes, peeled and cut into 3/4-inch cubes
2 cups water

1
Heat oil in heavy-bottomed 12-inch skillet (not non-stick) over medium-high heat.
2
When oil shimmers and gives off tiny wisps of smoke, add cinnamon and onions.
3
Cook, stirring often, until the edges brown.
4
Add ginger and garlic, stir well, and cook until fragrant, about one minute.
5
Add lamb to the pan, breaking it up with a wooden spoon.
6
Cook until it loses the pink color, stirring constantly.
7
Add yogurt, tomato puree, cumin, coriander, cayenne, and turmeric.
8
Stir well and cook for one minute.
9
Add salt, potatoes, and water.
10
Stir well.
11
Bring to a boil, cover, reduce heat to low, and cook until potatoes are tender, about 30 minutes.

1079

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons canola oil, 2 cinnamon sticks, each 3-inch long, 1 medium onion, finely chopped, 1 teaspoon grated fresh ginger, and more.

Yes, Lamb and Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb and Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions