Curried Lamb & Potato Stew Recipe

Curried Lamb & Potato Stew Recipe

  • 2.5 lbs of lamb stew meat cut into 1 inch cubes

  • 3 small onions chopped

  • 3 large carrots sliced into ½” coins

  • 5 medium russet potatoes cut into 1” cubes

  • 6 mini sweet peppers chopped

  • 2 tsp minced ginger

  • 2 tsp minced garlic

  • 1 cinnamon stick

  • 3 bay leaves

  • 1 tbsp of garam masala

  • 2 tsp of curry powder

  • 1/2 tsp turmeric

  • 1 tsp paprika 

  • 1 tsp coriander powder

  • 1 tsp cumin powder

  • 1 can of coconut milk

  • 1 can of coconut cream

  • 1 16oz  jar of diced tomatoes

  • 3 tbsp chopped cilantro for garnish

  • ½ cup of ghee

  • Himilayan salt to season

Natasha Beck Lamb Recipe


  1. Using your largest stewing pot, preheat on medium high heat and sear lamb with ghee. Brown on all sides of the lamb cubes, approximately 5 minutes.

  2. Remove the browned lamb and add your onions, sweet peppers, ginger, and garlic. Season with salt and let the vegetable juices deglaze the pan. Toast the mixture until browned well for approximately 5 minutes. 

  3. Add in your coconut milk and cream along with the cinnamon stick, garam masala, bay leaves, curry powder, turmeric, paprika, coriander, and cumin into the pot and reduce the heat to low. Incorporate well and cook the spices for 5 minutes.

  4. Now add in your diced tomatoes, potatoes, carrots, and lamb into the pot. Add enough water to cover the entire lamb mixture.

  5. Bring the curry to a simmer and cover the pot. Let the curry stew lid on until the lamb is tender, approximately 30-45 minutes. 

  6. Serve with chopped cilantro and rice.

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