Lamb balti and bombay potatoes.

After having quite a heavy bank holiday weekend, which was also my 30th birthday, myself and Tom needed a day at home to chill and eat nice, homecooked food. We had a lovely meal out yesterday lunchtime and a BBQ on the beach the day before. But, sometimes, all you want is a good, comfort meal. I made a beef madras a couple of weeks ago, along with some lentil dahl and we both enjoyed it so much. I had a portion of dahl left over that was in the freezer, so thought I would give bombay potatoes a go tonight.The curry and potatoes were super easy to do and were so, so good. Now the weather is feeling more autumnal, meals like this are perfect to end a perfect weekend. The recipe for the curry is enough to serve four people, as well as the potatoes. The list of ingredients seems super long, but it is cheap to make and most ingredients are cupboard staples.Prep time: 15 minutesCooking time: 4 hours (20 minutes for the potatoes).Ingredients for the curry:

  • 700g diced lamb.
  • 2 medium brown onions diced.
  • 1 tsp lazy ginger.
  • 2 tsp lazy garlic.
  • 2 birds eye chillis finely chopped.
  • 1 green pepper sliced.
  • 1 orange pepper sliced.
  • 100g mushrooms sliced.
  • 200g fresh tomatoes, quartered.
  • 1 can chopped tomatoes.
  • 2 tbsp tomato puree.
  • 2 tsp mustard seeds.
  • 1 tsp cumin seeds.
  • 2 tbsp mild curry powder.
  • 1 tbsp ground coriander.
  • 1 tbsp ground cumin.
  • 1 tsp chilli powder.
  • 1 tsp garam masala.
  • 1 tsp tumeric.
  • 400ml coconut milk.
  • Freshly chopped coriander.

Ingredients for the potatoes:

  • 400g baby potaotes, halved.
  • 1 brown onion sliced.
  • 200g fresh tomatoes quartered.
  • 1 tsp lazy garlic.
  • 1 tbsp mustard seeds.
  • 1 tbsp cumin seeds.
  • 1 tsp chilli powder.
  • 1 tsp tumeric.
  • Freshly chopped corainder.


  1. Heat 2 tbsp oil up in a large casserole dish. Coat the lamb in some plain flour and brown off the meat for about 10 minutes. Set to one side.
  2. In the same pan, fry off the onions, garlic, ginger, chilli and peppers. Cook on a medium heat for 10 minutes.
  3. Add the mustard seeds and cumin seeds. Cook for 5 more minutes.
  4. Put the mushrooms and tomatoes in the dish and add all of the spices. Turn the heat up high and cook for a couple of minutes.
  5. Add the chopped tomatoes, coconut milk and tomatoe puree. Stir thoroughly and bring to the boil. Add more water if necessary to ensure all the vegetables and meat are covered.     IMG_3319
  6. Turn down to the lowest heat and cook for 3 and a half hours, stirring often. Serve with a sprinkling of fresh coriander and chilli.     fullsizeoutput_13a
  7. Twenty minutes before the curry is ready, put the potatoes on to cook for the bombay potatoes. Bring them to boil and allow to simmer and cook.
  8. In the meantime, heat some oil in a pan and add the mustard seeds and cumin seeds. Cook on high until they start to pop in the pan.
  9. Add the sliced onion and cook on a medium heat for 10 minutes.
  10. Add the tomatoes and spices. Turn the heat down low to allow the spices to infuse. Add 2 tbsp of water from the potatoes to stop the spices sticking to the pan and burning.   fullsizeoutput_13c
  11. When the potatoes are cooked, drain them and add to the pan. Stir thoroughly and serve with fresh coriander. I didn’t serve my curry with rice as I prefer potatoes and naan bread. I also have fresh, natural yoghurt.


3 Comments Add yours

  1. mistimaan says:

    Looks tasty


  2. […] an hour before serving, turn on high to thicken the sauce and serve with homemade bombay potatoes and fresh […]


  3. […] cook a curry again for a while. I never serve rice with mine as I prefer potatoes, so I made some bombay potatoes and got a dahl out of my freezer from a previous […]


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